Seth Taylor | Guatemala - Max Perez

Seth Taylor

My journey started in 2008 bagging coffee after hours in a roastery/cafe. This is where I fell in love with coffee. Next thing I knew we won the 2010 Canadian Barista Championship! Then onto judging competitions and training competitors in both England and Canada. 

In 2013 I started working for a roaster with a focus on revamping their roasting program and learning the green buying trade. BAM! We were crowned Roaster of the Year by Roast Magazine in 2015. 

In 2017 I took the leap and started my own business. Seth Taylor Coffee is a high quality coffee roaster. My mission is to source the absolute best single origin coffees available. Offerings rotate regularly based on coffee seasonality with a focus on single variety lots.

Amber Collection - Warm & Welcoming

These coffees are smooth and easy with flavours like caramel, chocolate, and nuts. 

This gem of a coffee is simple and easy. It makes me see soft orange colours. Reminds me of caramel, almond, and orange. 

From the importer, Apex Coffee:

Max Perez is a fourth-generation coffee grower. He and his family, originally from Huehuetenango, own a family farm run by his father. Eleven years ago, Max and his partner had the opportunity to acquire an abandoned farm, which became Finca La Hermosa. Having been left untended for a long time, the farm required a complete renovation: the plants were uprooted, the fields were plowed and raked, shade trees were planted, and a water mill was built. 

After exploring potential regions for his new project, Acatenango turned out to be 'the right choice' for Max Perez. Why? Max responds, 'When two magnificent volcanoes dominate a landscape at the perfect altitude with mineral-rich soils, doubt quickly transforms into certainty.' 

Max Perez collaborates with an exceptional team to produce specialty coffees by combining experience and innovation, all while adhering to fully organic and eco-friendly farming practices. He also emphasizes corporate social responsibility to develop economically viable agricultural management for all stakeholders. 

Washed Process of La Hermosa

At La Hermosa, the coffee is hand-picked when it reaches 21 °Bx. All the coffee is processed on the same day it is harvested, which helps prevent uncontrolled fermentation and the undesirable flavours that result from it. The mucilage is removed through fermentation rather than mechanically. The mill is designed to use water efficiently, recycling the water that aids in transporting the beans throughout the process and properly treating the water used for depulping and washing. 

Drying Method

The drying stage takes place under sunlight. For this particular lot, the beans are dried 18 days on raised beds.