Cornelius farms young pacamara trees on his portion of the family farm in Huehuetenango, Guatemala, working alongside his father Tadeo and his brother Ben. The farm is delightfully biodiverse; the coffee grows on lush soils full of organic matter and teaming with ample ground cover, and is interplanted with a fantastic array of native shade and orchard trees. Soils are maintained with large amounts of organic compost and retain water throughout the dry season. The special micro-climate in San Antonio Huista, at the farm’s 1800 metres above the sea plays a big part in slow and ideal cherry maturation too.
We paid 1500 Quetzales per quintal (100 pounds of parchment) for Porfiria’s coffee. At times throughout harvest, the local rate was around 650Q/quintal, this at a time where cost of production is 700-800Q/quintal.
For more info on brewing your coffee for maximum enjoyment, check out the Brew methods page.
We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.
Learn how to brew cafe quality coffee at your place...Go to Brew Methods