This special anaerobic natural lot was processed at our cherry mill in Ayarza, Santa Rosa. In Guatemala, smallholder farmers traditionally process coffee individually, making consistency difficult. Our team pays premiums for ripe cherry and processes centrally to maintain strict quality standards.
Arnaldo López (56) is one of many producers we work with. He’s been in coffee his whole life, first planting trees with his father as a child. Now with five children, coffee has helped his family grow and improve their life.
He farms 12.6ha, though yields have dropped due to last year’s large crop and disease affecting traditional varieties. New types like Anacafe 14 are proving more productive and resilient. Arnaldo supports his farm with income from livestock and a small supply store run by his wife, Alicia Trigueros.
PROCESS : ANAEROBIC NATURAL This anaerobic natural began with ripe, high-altitude cherries, fermented in sealed liners for 120 hours. After, they were patio-dried in thin layers to stop fermentation, then mechanically dried to 11.5% moisture after reaching 22% over 10 days of sun.
TERRITORY:
AYARZA Ayarza is defined by its dramatic terrain and cold blue crater lakes — Laguna de Ayarza and Laguna Azul, formed by collapsed volcanoes. Rich in folklore, the lake’s bottom has never been found. Local legends and geological beauty make this a unique growing region.
Olam Guatemala saw potential here, though early cups were solid but unremarkable. Renting a wet mill at 1,500 MASL changed that. Washed lots surprised us, and naturals—dried in wind-rich areas—showed even more promise. We've since added honey and experimental lots.
