Alejandro and his wife began working on this land back in 2015, starting with just a small quantity of coffee. As he began to see positive results, he then added more coffee plants; he even bought more land in order to continue growing his coffee production.

Alejandro is part of the El Sendero Cooperative. The cooperative provides coffee producers support and information around Concepcion Huista in Huehuetenango region. The cooperative was formed in 2016 and it has grown rapidly. It currently serves 659 members, of which 350 produce coffee. The cooperative now operates its own receiving warehouse in order to make it easier for its members to reach the market with their high quality coffees.

Processing Info:

The coffee is carefully picked to ensure the cherries are ripe, and the cherries are depulped only about 6 hours after being picked. Then, the depulped coffee is dry fermented for about 32 hours. Alejandro's wife is in charge of the processing stage.

After fermenting, the coffee is thoroughly washed and then placed on the patio to dry. It dries on the patio for about 7 days. For the first 3 days, they turn the coffee 3 times daily, and then for the remaining 4 days the coffee is turned 5 times daily.

Notes: Black cherry, papaya, chocolate

10oz 

Our coffee bags are 100% biodegradable. 

Roasted in Los Angeles, CA