From Farm to Roastery

The Process

Direct trade isn't just a label. Here's exactly how coffee moves from a Guatemalan hillside to your roastery.

One Harvest a Year

Guatemala's coffee season runs from October through April. Each of our five producers harvests once a year, picking only when the cherries are at peak ripeness. There are no shortcuts in a single-harvest cycle — quality is built into the calendar.
Stored at Altitude

After processing, coffee rests in GrainPro bags inside jute sacks at the farm. At 2,000 metres above sea level, the altitude itself helps regulate humidity — no industrial climate control needed. Roberto, our producer partner, keeps the coffee in parchment until the last possible moment.
Small Batch Milling

Coffee stays in parchment (pergamino) until it's ready to ship. Only then is it milled to green bean (oro) in small batches — never in bulk. Each lot is hand-cleaned before milling. This protects quality and ensures what leaves Guatemala is as fresh as possible.
Imported Direct

We import directly in small lots — five varieties, five producers, five stories. The beans travel from Guatemala to Europe as green coffee, ready for roasting.
Roasted by Specialists

We work with specialty roasteries who understand what these coffees need. Each variety is cupped and profiled individually. The roastery decides the approach — we provide the provenance, they provide the craft.

Full traceability from producer to roaster — every lot comes with a complete origin document.

We pay above market price, negotiated directly with producers before harvest begins.

We only import lots that score above 84 points. Cup quality is non-negotiable.

One Harvest a Year