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As this organic Guatemala coffee reaches medium roast, the profile settles into dulce de leche, balancing cherry and chocolate for an approachable, rounded cup.
Flavor Profile: Dried Cherry, Caramel, Praline
Guatemala ASDECAFE is a sustainable, second-level association founded in 2013 that now represents more than 1,000 producer members across seven cooperatives in Huehuetenango and El Quiché. By joining together, these co-ops share resources like transportation and certification costs, extending the reach of earned premiums. ASDECAFE supports members with technical assistances, trainings, and pre-financing while strengthening access to international markets and long-term buyer relationships. One member co-op, ASDEFLOR, formed in 2012 in Todos Santos, grows certified organic coffee on farms at 1,600-1,800 MASL. Working together gives members greater bargaining strength and helps secure better prices and long-term sustainability.
Elevation: 1400-1800 MASL
Process: Washed (The fruit/covering of the coffee bean is removed before drying).
Cultivar: Catui, Bourbon, Pache, and Catimor
Impact: Organic
As this organic Guatemala coffee reaches medium roast, the profile settles into dulce de leche, balancing cherry and chocolate for an approachable, rounded cup.
Flavor Profile: Dried Cherry, Caramel, Praline
Guatemala ASDECAFE is a sustainable, second-level association founded in 2013 that now represents more than 1,000 producer members across seven cooperatives in Huehuetenango and El Quiché. By joining together, these co-ops share resources like transportation and certification costs, extending the reach of earned premiums. ASDECAFE supports members with technical assistances, trainings, and pre-financing while strengthening access to international markets and long-term buyer relationships. One member co-op, ASDEFLOR, formed in 2012 in Todos Santos, grows certified organic coffee on farms at 1,600-1,800 MASL. Working together gives members greater bargaining strength and helps secure better prices and long-term sustainability.
Elevation: 1400-1800 MASL
Process: Washed (The fruit/covering of the coffee bean is removed before drying).
Cultivar: Catui, Bourbon, Pache, and Catimor
Impact: Organic