This coffee is from the APROCAFE co-operative in San Pedro, Atitlan. They follow organic practices and pay special attention to the needs of both the soil and the water. They use vermicompost as fertilizer, and do all harvesting by hand.
The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region.
For more information on coffee production in Guatemala, visit our Guatemala origin page.