Finca La Hermosa (Organic)

This organic coffee comes from fifty-two local producers in the Acatenango region of Guatemala that deposited their cherries into Max’s wet mill. Max and Claudia have done an amazing job at not only communicating quality expectations but also helping producers produce the level of specialty-grade coffees they’re looking for by supporting them with organic fertilizers. With overall better plant health, it helps to allow the cherries to reach optimal levels of maturation and bean density development. Often times farms have maturation requirements but not many farms work alongside producers helping to resolve the root issue which is often plant nutrition. 

This not only helps produce a healthier plant, better-developed cherries, and better coffee, but it also helps the plant ward off diseases like leaf rust for example. I can go on about the agronomy side of things but the point I’d love to share here is that better relationships often create scenarios where coffees improve as a result.

This cooperative lot is exactly that. A coffee that’s farmed well, harvested well, processed well, and supported year after year, while also providing a more profitable market avenue/access for small-to-medium scale producers.

Country: Guatemala
Region: Acatenango
Roast: Medium
Process: Fully Washed, Organic
Varietal: Multi-varietal
Altitude: 1,500 MASL
Import Partner: Collaborative Origins
Tasting Notes: Refined Sweetness, Baked Apple, Dates
Preferred Brew Method: Filter, Espresso

* USDA Organic