Finca La Hermosa is a revitalized farm in Acatenango, Guatemala, established by fifth-generation coffee farmer Max Perez and his wife after transforming an abandoned plot into a productive coffee estate. Today, the farm is managed with a strong focus on sustainability, operating at 75% organic production with plans to become fully organic. Its closed-loop agricultural system uses manure from the farm’s 25,000-chicken egg operation as compost for the coffee trees, while its water-efficient wet mill recycles processing water and treats water used during depulping and washing.
For this washed lot, Bourbon and Caturra cherries are hand-picked at 21°Bx and processed on the same day to maintain quality and prevent uncontrolled fermentation. Mucilage is removed through natural fermentation before the coffee is washed and dried in two stages, beginning on cement patios and finishing on raised beds under the sun. The cup brings together crisp pear and apple with the deeper sweetness of toffee and the nutty character of walnut. It is recommended for both filter brewing and Modern Espresso.
 Quantity:
|
300g |
 Origin:
|
Guatemala |
 Region:
|
Acatenango |
 Farm:
|
Max Perez |
 Process:
|
Washed |
 Variety:
|
Bourbon, Caturra |
 Altitude:
|
1,600–2,100 m |
 Roast level:
|
Light - Medium |
 Brew method:
|
Filter & Espresso |
 Roast date:
|
September 30, 2026 |