Located in the volcanic highlands of Santa Rosa, Guatemala, Finca El Durazno and a collective of 20 dedicated producers continue a legacy of coffee cultivation that dates back to 1893.
Coffee from the region is traditionally processed using the washed method, however recently producers are experimenting with natural, honey, and this anaerobic process to create vibrant and diverse profiles.
Sustainability and social responsibility are central to these producers as well, with five year farm management plans that incorporate environmental education and waste reduction measures. The initiative also invests in the future of the community, offering ongoing training in financial literacy, agronomy, and sustainable practices to help families build resilience and opportunity.
These beans being fermented using an anaerobic process has helped to create an incredibly boozy coffee with delicious dark chocolate and cherry notes.
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