Trace our step-by-step artisan journey across Guatemala's highlands, from heritage Arabica trees blooming in limestone soil to meticulous small-batch drum roasts packed fresh for your table.
Step 01
Step 02
Step 03
Step 04
Volcanic Cultivation
Hand Harvesting
Patio Sun-Curing
Drum Roasting
Nurtured at five thousand feet in mineral-rich limestone soil, our heirloom Arabica trees grow beneath native shade canopies, developing dense sugars and complex chocolaty notes.
During peak harvest, local pickers selectively hand-gather only deep crimson cherries at optimum ripeness, leaving green fruit on branches for subsequent morning passes.
Washed in pure mountain spring water, beans dry slowly across open-air clay patios under highland sun, turned hourly by hand rake to ensure balanced moisture.
Small-batch cast iron drum roasters apply gentle heat profiles, caramelizing natural sugars and unlocking vibrant notes of dark chocolate, citrus, and toasted almond.
