Smallholders from Santiago, San Pablo and San Juan Atitlan are the producers from Kayuco. The are members of the indigenous groupsTz’utujil & Kaqchikel.
Fermentaion is done in 12 hours, and soaking process is direct from washing to drying.
Harvest starts on November ending on March.
The region
Atitlan’s soil is the richest in organic matter. Volcanoes surround Lake Atitlan andthe 90% of the coffee is cultivated along the slopes of them. Daily winds stir the cold lake watersare an influence for the microclimates in the region.
