This full-bodied, sweet coffee reminds us of milk chocolate and plum, with a delicate finish reminiscent of cardamom.

Region : Acatenango, Guatemala
Farm : Finca La Hermosa
Variety: Bourbon et Caturra
Altitude : 1900-2100M
Method: Washed
Notes: Milk chocolate, Plum, Cardamom

For the third consecutive year, we are pleased to offer you coffee from Max Perez, a fourth-generation producer originally from Huehuetenango. 15 years ago, Max and his partner seized the opportunity to acquire an abandoned farm on the slopes of Acatenango Volcano, which became Finca La Hermosa. The renovation was comprehensive: the plants were uprooted, the fields plowed, shade trees planted, and a water mill built from scratch. Thanks to our importing partner Apex Coffee Imports, we have access to this lot.

Nestled at an altitude of 1,600 meters on mineral-rich volcanic soil, with annual rainfall of 1,000 mm and a constant temperature of 21 degrees Celsius, La Hermosa benefits from an ideal microclimate for growing specialty coffee. Now fully revitalized, the farm is 75% organic and aims to reach 100% within five years. Coffee is only part of its ecosystem: their poultry operation has 25,000 birds, whose eggs supply the local market and the farm employees, while the manure is turned into organic compost to fertilize the coffee plants.

Made up of Bourbon and Caturra varieties, this coffee is hand-picked at full maturity and processed the same day it is harvested to prevent uncontrolled fermentation. The mucilage is removed through natural fermentation rather than mechanically, followed by careful washing. Drying takes place in two stages: first, pre-drying on cement-tile patios, then on raised beds, directly in the sunlight for 18 days.