Organic Guatemala Antigua

Sold by the Pound

  • $7.60
    Unit price per 


Excellent straight or blended.

Flavor notes: sweet and savory with chamomile, lemon and toffee flavors and an herbal aftertaste 

This farm began as part of an agroforestry project. The Anacafe 14 varietal makes up the majority of the current farm. It is 5th and 6th generation Anacafe 14 and is normally picked and dry fermented for 36 hours before washing. Drying takes about 21 days.

  • Origin: Guatemala
  • Region: Antigua, Alotenango
  • Farm: El Potrero
  • Variety:  Anacafe 14, Sarchimor, Caturra, Bourbon
  • Altitude: 1350 - 1450 masl
  • Process: Washed
  • Harvest/Shipping: December - March
  • Certifications: Organic
  • Crop Year: 20/21

Josué Morales manages the 40-hectare Finca El Potrero alongside the farm's owner, Juan De Leon.

The farm originally began as part of an agroforestry project incentivized by the Guatemalan government and is home to a selection of plants, including pine trees, native trees, and a mix of coffee varieties, including Anacafe 14, Sarchimor, Bourbon, and Caturra.

Historically, this land had been used for cow grazing, which depleted much of the soil of its natural nutrients, but, through continuous efforts and innovation, Josué and Juan have worked to improve soil health on the farm by testing ideas and protocols originally developed at Finca La Esperanza in Antigua. Over the last several years, close to 1 thousand metric tons of pulp from wet-milling and harvesting coffee have been re-integrated into the soil at El Potrero to promote soil health. Additionally, Josué and Juan have found ways to utilize the natural foliage from the pines on the farm to trap organic matter and create a healthy cushion of moisture in the soil as the seasons change.

Beyond the soil program, Josué and Juan continue to invest in opportunities to propagate new varieties of coffee at El Potrero. In the next several years, they hope to plant 44 more hectares of coffee in partnership with genetic labs doing work in Ethiopia and Latin America to diversify the scope of varietals grown on the farm.

The Anacafe 14 varietal constitutes the majority of the current planted area on the farm. This is a 5th and 6th generation Anacafe 14, and it is typically picked and then dry fermented for 36 hours before it is washed. Drying on this farm takes 21 days.


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