The Slow Food Presidium has brought together 100 families of small-scale producers, mostly indigenous Mayans, belonging to the ASDECOHUE and ACODIHUE associations.
Its production protocol guarantees the environmental and social sustainability of all the artisanal phases of production, as well as the high quality of the final product.
This coffee comes from Huehuetango, in the north of Guatemala, including one of the region’s best coffee-growing areas, the cru of San Pedro Necta. The complete traceability means the origin is guaranteed and can be traced back to the individual producer.
The coffee is harvested only between 1,500 and 2,000 meters above sea level. The high cultivation is made possible by the currents of warm air coming from the isthmus of Tehuantepec.
It is gathered from Coffea arabica plants, of the Typica, Bourbon and Caturra varieties.
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