Finca Los Arroyos is our exciting new single origin for the entire month of May. This coffee is delicious with sweet acidity and a smooth silky mouthfeel. 

Country: Guatemala
Region: Huehuetenango
Producer: Finca Los Arroyos
Varietal: Catuai and San Ramon
Altitude: 1,500 - 2,000 MASL
Process: Washed

Tasting Notes: Strawberry, vanilla, toffee & tropical fruits.

Finca Los Arroyos, located in the picturesque region of Huehuetenango, Guatemala, is renowned for its exceptional coffee production. Established in 1988, this family owned farm, spanning 50 hectares of rugged terrain in the La Libertad region, has emerged as one of the largest and most esteemed coffee producers in the country.

Situated at an altitude ranging from 1500 - 2000 meters above sea level, the farm benefits from the ideal conditions of the Huehuetenango region. The high elevation, combined with Caturra, Catuai and Bourbon varieties grown on the farm, imparts unique characteristics to the coffee. The carefully cultivated slopes and strategic placement of four satellite wet mills contribute to the meticulous production process.

A noteworthy aspect of Finca Los Arroyos is its commitment to sustainable practices and community development. The entire farm holds Rainforest Alliance certification, reflecting its dedication to environmental conservation and responsible farming. The farm is also involved in the coffee care school program, which includes an on site school that provides education to local children from primary to secondary levels. Additionally, programs such as "Abriendo Oportunidades" empower young girls, while the Kita program ensures child care for coffee pickers children during the harvest season, allowing families to maintain consistent work throughout the year.

At the central mill and drying patio, the harvested coffee cherries undergo a careful process. The cherries are pulped and fermented at the satellite mills, taking advantage of the cooler temperatures and higher elevation to extend the fermentation time and enhance the complexity of the final cup. Subsequently, the processed coffee is transported down from the steep fields to the central mill for drying on concrete patios.