Toured this farm with my College SUNY Oneonta. Most humble people you'll ever meet, hard working, knowledgeable, enthusiastic.
Coffee begins as a fruit. It takes three to five years for trees to produce the round berries that start out green and ripen red.
What is unique about some of the coffee fincas in the Lake Atitlan area is that they grow their crops in harmony with nature without the use of harmful chemicals. Their coffee is grown high in the mountains, 4,300 – 6,500 feet above sea level, where the forest canopy shades the coffee plants to protect them from bitterness.
Some of the cooperatives in the Lake Atitlan area are made up of the communities of the indigenous Tzutujil, Kakchiquel and Quiche Mayan people who have been cultivating coffee in this region for the past 90 years. They are skillful producers dedicated to community collaboration and growing certified organic coffee.
Harvesting usually begins in November and runs through February. Walking along the roadside you can see thousands of hectares of coffee trees covering the lush mountain sides all needing to be handpicked.
Yes, you heard me correctly, harvesting is done by handpicking. Each tree is picked numerous times during harvest season. The fruit must be processed the same day it is picked otherwise the beans inside may spoil.
In October and November in Guatemala the season starts changing. We move from the rainy to the dry season, which means hot sunny days with blustery winds and high UV levels. This drier environment is necessary to dry the coffee cherries outside in the sun.
I got a great coffee tour from one of the locals here. Really fun, highly recommended.
es una basura
Jajajajaja