Concepcion Buena Vista, San Martin Jilotepeque, Chimaltenango, Guatemala

Red & Yellow Bourbon, Red Catuai, Red & Yellow Caturra
Washed, Natural, Honey, Anaerobic Fermentation, Nitro-Anaerobic Fermentation, Lactic Fermentation
Score Range
Avg Cost of Production (After Processing)
Harvest Method
100% Hand-Picked
Privately Owned
Annual Production
~1,200,000 lbs
1,600 - 1,900 m
Avg Temperature (High/Low °F)
Winter: 78°/60°Summer: 82°/64°
Origin History & Roasting Information

We are the 4th generation of a coffee producing family and for more than 150 years we have been improving our harvesting techniques and new fermentation process to improve quality. During this years, we have been helping the “Sapito” community buy improving school and church and building a health center for our community and communities near by.

Coffee is shade grown in a mountainous region with volcanic soil. Cherries are hand picked and soak selected before send it to fermentation process; anaerobic process is controlled by pressure, temperature and pH level inside of the tank. Sun dried at green house with raised beds.

About Guatemalan Coffee

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