Members from the indigenous Tz’utujil & Kaqchikel groups produce the coffee processed at Cerro de Oro. They are located in Santiago, Atitlan.
The milling process is done carefully in order to achieve the best quality. The fermenatation process is done in 12 hours and the drying is done in patios.
Harvest season is November through March.
The Region
Atitlan’s soil is rich with organic matter; 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Dailywinds stir the cold lake waters influencing variations for the micro-climates of the region.
