Lake Ayarza, Santa Rosa
In Guatemala, coffee is traditionally processed individually by smallholder farmers, making it difficult to manage and guarantee quality from lot to lot. The team in Ayarza works with numerous farmers in the region, paying a premium for ripe cherry and processing it centrally to maintain strict standards throughout.
Arnaldo López (56) is one of the many producers we work with at Ayarza cherry mill and has been involved in coffee production business his entire life. His dad took him into the field to plant coffee trees as a child. Now Arnaldo has five children of his own and the cultivation of coffee has provided a platform for the family to grow and improve their quality of life.
We recommend resting the coffee for 2 weeks, but we understand if you just can’t wait…