In the heart of eastern Guatemala, where fertile valleys meet misty mountain ranges, a coffee is born that goes beyond taste—it is a living story of biodiversity, agricultural tradition, and exceptional agroecological conditions. In Baja Verapaz, coffee grows at elevations ranging from 1,400 to 1,800 meters above sea level, under the canopy of forests that are part of the Mesoamerican dry and cloud forest biological corridor. Such biodiversity supports crop resilience and natural pollination, contributing to both sustainability and cup quality. The region’s volcanic and limestone soils are rich in potassium, phosphorus, and calcium, enhancing nutrient absorption in coffee plants. Combined with an average temperature of 16–20?°C and relative humidity around 75%, the high elevation slows down cherry maturation, promoting the development of complex sugars and organic acids. Coffee-growing communities—primarily from the indigenous Poqomchi’ and Q’eqchi’ peoples—practice regenerative agriculture, using diversified shade, preserving water microbasins, and hand-picking only ripe cherries. Over 80% of producers farm fewer than 2 hectares, allowing for careful and artisanal crop management.

Contributing Producers

In the highlands of Rabinal, Baja Verapaz, coffee farming has been a way of life for generations. Producers in this region have long focused on high-quality varieties such as Caturra, Pacamara, and Geisha—caring for each plant from seed to harvest with intention and precision. Over time, and through partnerships focused on quality improvement, they have adopted better agricultural and post-harvest practices: targeted nutrition management, selective picking at optimal ripeness, extended fermentations, and flotation techniques for cherry selection. These ongoing efforts have led to steady improvements in cup quality. What once produced only regional-quality lots now consistently yields coffees that meet the highest standards, with a continued drive each year to raise the bar even higher.