The coffee we get from Guatemala comes from several regions. In Huehuetenago the coffee is
grown by 200 micro and small farmer members of Coopesqui. The coffee is grown in the
highlands of La Libertad and other close by communities. Coopesqui supports the coffee
producers with technical, social and environmental help. We use this coffee in many of our
blends as well as our medium roast. In general, the cup has notes of dark chocolate, caramel,
red grapes and is well balanced with well-defined brightness.
In the Lake Atitlan region, the coffee comes from the small farmers of CoopeAtitlan. The Co-op
was founded by Juan Reanda a teacher and mentor. Juan works with local youth and his
Mayan community in Santiago to learn about sustainable farming for an economic future with a
goal of staying in the area instead of leaving for work elsewhere. We use this coffee in our dark
roast. The coffee is bold with a long smooth finish.
In San Marcos we buy coffee from ACMI, the Coffee Association of San Miguel Ixtahuacan. Led
by Rigoberto Dominguez, the small farmer members use sustainable farming methods to
produce exceptional coffee that also helps to insure their economic and socially responsible
future. We use this coffee in our light roast. This coffee is earthy with notes of roasted nut.
Rosario Lemus and her brother Oscar’s farm Santa Clara, is where we source our Santa Rosa
coffee. The small farm produces natural processed coffees that are exceptional, due to the
high-altitude region and the sustainable farming practices Rosario and Oscar employ. The rich
shade grown coffee is balanced, bright, sweet and floral.