Guatemala Pacamara Natural – Max Perez has become, in the past few years, a well-known and regarded name in Specialty coffee in Guatemala. His farms, fincas La Hermosa and Mama Cata sit in the high Acatenango valley in Chimaltenango, tucked between volcanoes. The slopes of Volcán de Acatenango provide the perfect growing conditions for excellent coffees. Altitudes of 1900 to 2100 meters above sea level, nutrient and mineral dense soils, steady annual rainfall of 1000mm, and a temperate climate make for an ideal micro-climate for exotic varieties.

Max began farming in Acatenango in 2010, but his legacy in coffee cultivation goes back 4 generations. After taking many trips to different growing regions in search of the perfect micro-climate and growing conditions, he found them in Acatenango, on one of the highest plots of land in the region. Here, the Perez family quickly divested the land into strategic subplots and planted exceptional varieties throughout. By 2018, La Hermosa was already winning international awards in the Cup of Excellence.

Max Perez’ Finca La Hermosa in the Acatenango valley is known worldwide for excellence in coffee. This year, Max won 8th and 14th positions in the Cup of Excellence. This beautiful natural Pacamara received the same attentiveness:
Fermentation time: 24 hours in full cherry, in stainless steel tanks
Drying type: full cherry turned on African raised beds in the shaded greenhouse
Drying time: 27 days

sold by the 1/2 lb