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.

  1. 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.

  2. 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.

  3. 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.

    Green coffee beans after milling

  4. Imported Direct

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

    Coffee beans during roasting

  5. 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.

    Roaster machine at work
    Pouring water during cuppingBreaking the crust during cupping
Cupping session overview Cupping spoons laid out Roast profile chart

From our first cupping session, Copenhagen 2025.

Our first import — the 2024–25 harvest — was five coffees and a question: would European roasters taste what we taste in Guatemalan smallholder lots? The 2025–26 harvest is the answer: six coffees, and a return to the farms that earned it. Carlos Rivas's Pacamara at Finca La Unión, Mauricio Rosales's Bourbon at La Maravilla, and Rolando Villatoro's Geisha at Las Rosas are all back for a second year — same producers, same hillsides, new crop. Alongside them, three new lots: a Typica from Eduardo Cabrera above Lake Atitlán, and two expressions of Catuaí Amarillo, one honey and one natural, from César Aguilar's Finca El Bordo in Santa Rosa. Returning to the same farms is the point — relationships that compound season over season, so the people who grow the coffee can plan on us.

What we stand for

Short supply chains. Honest pricing. Long relationships.

Transparency

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

Fair pricing

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

Quality first

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