- Origin: Guatemala
- Region: Huehuetenango
- Town: Aldea el Coyegual San Antonio Huista
- Farm: La Mora
- Farmer: Rodolfo Herrera
- Crop: 2023
- Altitude: 1600m
- Variety: Caturra, Bourbon, Red Catuai
- Processing: Fully washed
A note from our supplier, Primavera:
Rodolfo is a second generation coffee grower who lives with his wife and two kids near San Antonio Huista, Huehuetenango. He inherited this land from his father back in 1990, but for the earlier years he sowed corn and beans on this parcel rather than coffee. It was in the year 2000 that he began to sow the first coffee plants here, and he continued on as the coffee yielded good results. Now, coffee is key to the economic success of the family.
Washed, sundried on patio. Herminio makes sure to train the coffee pickers to choose only the ripest red cherries as they pick, to ensure quality. Then, the coffee is depulped the same day, fermented for 24 hours, and thoroughly washed. Finally, the coffee dries on the patio for about 5 days, and then stored until it is ready to be delivered at our warehouse.
This farm’s name is “La Mora” or “the blackberry” because there are blackberry bushes on the property.
“Coffee is our family’s primary source of income, and that’s why we worry during times of low coffee prices – our well-being and our kids depend on this. We are able to attain fair prices by selling coffee of high quality.” -Rodolfo
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.