ABOUT COFFEE FROM SAN PEDRO LA LAGUNA
This lot comes from the San Pedro La Laguna area surrounding Lake Atitlan in the south-western part of Guatemala. The region includes three volcanic mountains whose soil is the richest in terms of its organic matter in the country. The territory characterized by high precipitation with 50 mm of rain every month.
Besides, the microclimate is also influenced by winds known as Xocomil (the lake’s strong afternoon wind) and high altitudes resulting in a low occurrence of pests and diseases. The local population is mostly made up of Tz’utujil Maya – an indigenous folk. Most coffee producers in thisregion use water from the lake forwet processing. Instead ofchemicals, organic matter is oftenused as a fertilizer.
This is one of the usual coffee processes, but with a strict compliance to hygienic standards during harvesting.
Freshly picked coffee is prepared from 2 pm to 9 am. The washing process takes place the next morning. Coffee is transferred to a wet mill, where it is cleaned from floaters. The pulp is then separated from the bean using the depulpator machine.
Then the bean is dried to obtain 12% moisture. From each batch of dried coffee, a sample is sent to the quality control department to check the profile of taste and quality of coffee. Beans are stored in the bags for one or two months. Before sending for export, they are cleaned using a huller machine.