Finca La Hermosa is no stranger to specialty coffee, and we are extremely excited to get one of the most widely known and sought-after farms in Guatemala’s Acatenago region. Max Perez who was born in a parchment store and farm-raised amid coffee fields always had the idea to set up his coffee business. The opportunity emerged in 2010 thanks to the efforts of many families and thanks to an unbelievable idea: he began to develop a special coffee farm that will deliver the tradition and innovation to the customers through extraordinary coffees. After assessing potential regions for this project, Acatenango came up as the Number 1 due to its mineral-rich soil and an excellent altitude and two beautiful volcanoes to nurture the soil.
The coffee is processed on the same day it is picked, helping to avoid uncontrolled fermentation and the resulting off-flavours. The mucilage is removed traditionally through fermentation. The wet mill at La Hermosa is designed for efficient use of water, reusing the water that transports the coffee through the mill and properly treating the water that is used for de-pulping and washing. The drying is done under sunlight and is between 10-15 days.
Last year, the quality of the coffees, including the Cup of Excellence auction program, was well rewarded on different national and international platforms. Of course, this is not the end. We are moving towards innovation and development.