Guatemala, Central America
In addition to all the sourcing and exporting work they do, the Montenegro family operates Finca La Labor, an 80-hectare farm on Guatemala City’s north side. La Labor was first purchased in the 1940s by Francisco Montenegro Girón, who deemed the location’s microclimate ideal for exceptional coffee.
Varietal: Typica, Bourbon, Pache, Pacamara, Geisha Y Caturra
Elevation: 1,445 MASL
Processing: 130hr Yeast Fermentation Honey
Region: Guatemala
Cup Profile: orange notes, aromatic and with a well-defined body, sweet honey, and balanced acidity
Finca San José del Lago is located in the Western highlands of Guatemala, department of Sololá, right in the middle of the famous Atitlán Region. The farm stands between Volcan San Pedro and Lake Atitlan. The farm has an area of 200 ha, 45 of which are planted with coffee and the rest is an outstanding natural reserve.
Due to its topography, there are breathtaking views of the lake, the farm, the reserve and the three volcanoes that surround the lake (Atitlán, San Pedro and Tolimán).
Varietal: Caturra, Typica, Bourbon, Catimor
Producer: Eduardo Cabrera
Elevation: 1,550 – 2,100 MASL
Processing: Fully Washed
Region: Sololá, Santiago Atitlán
Cup Profile: chocolate, lime citric acidity, well balanced and smooth
One of the recently discovered coffee regions, San Martin Jilotepeque is located in the Chimaltenango department, well known for the famous ruins of Mixco Viejo.
Varietal: Typica, Bourbon
Producer: Many producers from the Asproguate Coop
Elevation: 1,800 MASL
Processing: Fully Washed
Region: Chimaltenango
Cup Profile: citrus aroma and acidity, with sugar-honey flavour, juicy, consistent and full bodied
Godoy’s de Guatemala is a medium-sized family operated coffee business. The farm is located in the South East corner of Guatemala, near the border with El Salvador, on a small volcano called Moyuta.
The coffee from Nuevo Oriente is composed primarily of small to medium-sized plantations and the roasted coffee tends to have notes of chocolate in the cup with a pleasant aftertaste.
Varietal: Bourbon, Caturra, Pache
Producer: Familia Godoy
Elevation: 1,800 MASL
Processing: Fully Washed
Region: Nuevo Oriente
Cup Profile: chocolate cream, grapes, sugar, good body, smooth aftertaste
The farm has belonged to the Montenegro family since the 80s. It was acquired by Francisco Montenegro Girón, in search of the ideal microclimate to produce exceptional coffees. The processes applied on the farm are 100% friendly to the environment, minimising the impact. It’s coffees have participated in the Cup of Excellence for several years.
The farm contributes to the conservation of forests and is an important source of work for the families of the area.
Varietal: Bourbon, Caturra, Pache Coliz, Geisha, Typica, Catuai, Pache Comun, Maragogipe, Pacamara, Sarchimor, Obata
Producer: Francisco Quezada
Elevation: 1,300 – 2,000 MASL
Processing: Fully Washed
Region: Mataquescuintla, Jalapa
Cup Profile: well-balanced, full body, nice subtle acidity and chocolatey flavours
Beneficio Pastores is a historic mill built in 1800s. Back in time, it used to be a flour mill until 1905 then it was re-fitted for coffee wet and dry processing using traditional methods in which a group of women hand-sorts the coffee to give the coffee an absolute perfect preparation. Coffee is selectively handpicked from the surroundings of the magical Antigua Guatemala, only the ripe cherries are taken into the process, then coffee is depulped, naturally fermented and sun-dried on red brick patios.
Varietal: Yellow Bourbon
Producer: Various Smalholders
Elevation: 1,450 MASL
Processing: Natural
Region: Antigua
Cup Profile: sweet plums, delicate fruity notes, chocolate smooth aftertaste, milk chocolate
Cherries are manually selected and picked under a strict brix parameter, then cherries are fermented for 72 hrs in a tank with lalcafe INTENSO yeast. A Ph meter is used to mantain a target PH degree where all the microrganisms create those amazing flavors.
After fermentation is done, coffee is then dried on raised beds with “greenhouse ceilings ” coffee is then constantly monitored and moved in order to achieve an even drying.
Varietal: Red Bourbon
Producer: Francisco Quezada
Elevation: 1,450 MASL
Processing: Natural Yeast Merlot
Region: Guatemala
Cup Profile: merlot, dried fruits, red apple, super creamy with a chocolate after taste
Atitlán is part of the 8 main coffee regions in Guatemala. Located in the south central region of the country is home to three important volcanoes: Toliman, San Pedro, and Atitlán. Making this region’s soil rich in volcanic matter. Coffee is grown in the slopes surrounding Lake Atitlán developing an aromatic profile with citric acidity and full body.
Varietal: Bourbon, Typica, Caturra, Catuaí
Elevation: 1,520 MASL
Processing: Washed
Region: Sololá
Cup Profile: deliciously aromatic with pronounced citrus acidity and a lot of body
Asoproguate members selectively hand harvest their own cherry during the harvest season. Most rely on their immediate family to help with this work, as farm sizes are small. The cooperative then collects cherry from producers. After collection, cooperatives pulp and ferment coffee at their wet mills. Then, parchment is washed in clean water and laid to dry. Asoproguate’s partner, Dinamica, dry mills and exports the beans.
Varietal: Bourbon, Caturra, Catuaí
Producer: Various Members of Asoproguate Cooperative
Elevation: 1,310 MASL
Processing: Washed
Region: Acatenango, Chimaltenango
Cup Profile: marked acidity, fragrant aroma, balanced body, clean, persistent finish
Cherries are manually selected and picked under a strict brix parameter, then cherries are fermented for 72 hours in a tank with lalcafe INTENSO yeast. A PH meter is used to maintain a target PH degree where all the microorganisms create those amazing flavours.
After fermentation is done, coffee is then dried on raised beds with “greenhouse ceilings”. Coffee is then constantly monitored and moved in order to achieve an even drying.
Varietal: Bourbon
Producer: Francisco Quezada
Elevation: 1,980 MASL
Processing: 130hr Yeast Fermentation Natural
Region: Mataquescuintla, Jalapa
Cup Profile: cacao, strawberries, prunes, tropical mandarine, pineapple, and a creamy body
