Aguilera farm is run by 12 siblings (8 brothers and 4 sisters) on a total of 50 hectares. Dagoberto and Jose David are two of them. The farms altitudes are running from 1,450 masl to 1,700. The mill is at 1,450 masl. A lot of experiments and innovation are done with varieties. They have various types of Geisha, Sarchimore, Pacamara, Venezia, Cidra, Catuai, Villa Sarchi intercropped with banana trees, poró tico (native from Costa Rica) and avocado trees. The siblings were initially just farming and used to deliver their cherries to a neighbour wet mill. But, 10 years ago, they decided to create more value for their coffee controlling a bit more the supply chain. They built the wet and dry mill and little by little were able to prepare their coffee up to export stage at their place. 7 years ago, they invested in greenhouses for the drying as the area is very windy and drying the coffee without cover was tricky as it kept been blown away.The farms also have wind protections with some local trees on all farm edges. After slashing weeds, they use them a mulch material, they prune each tree every 3 years and they have left a decent amount of space in between rows. A combination of chemical and organic fertilization is applied a couple of times a year. They also roast and grind their own coffee, the family itself consumes 69 kg of coffee a month and they sell about 50kg to neighbours per week. At the peak of the harvest, 45 pickers work with them in the farms. 2018-2019 season has been very low, and the volumes dropped drastically. However, the weather has been really sunny and dry, therefore they only did naturals, Red and Black honeys this year. The color of the honey is dictated by the amount of pulp and the time of drying (related to weather) but they can make the drying longer piling the coffee, spreading in thicker layers and regularly covering it from the sun. The honeys are not moved for the first day of drying. The football pitch, which is protected from the wind down the mill, is where they dry their naturals. The naturals are not moved for 2 full days and then moved with the rake without stepping on it to avoid damaging the cherries. Naturals are then moved 3 times a day and every half an hour for the honeys. It takes them about 7 days to dry the Red honeys this year and 22 days for the naturals.They are the 3rd generation of coffee producers on this land and the 4th generation is at university studying and planning to take over the farming business in a few years. Their main challenges in the business are climate change and the diseases directly linked to it. It has also impacted the production cycles. They would like to learn more about processes and are keen to experiment different methods. They would love to set up a little lab and have the possibility to control their quality better. 

Region: WEST VALLEY, NARANJO
Producer: DAGOBERTO & JOSE DAVID
Variety: VILLA SARCHI

Aguilera Bros

Roasting & brewing specialty coffee to be enjoyed on site, taken away or brewed at home.

Lufkin Coffee Roasters

Las Terrazas is situated in the middle of a limestone valley in la Libertad, Huehuetenango. The valley creates a stable microclimate, protecting the farm from extreme weather conditions. This, along with the chalky soils contributes to the dense, syrupy body, and pronounced malic acidity in the cup. Coffee grows at up to 2100 masl here, giving the cup a very refined acidity and floral characteristics. Las Terrazas was purchased by Renardo Ovalle Vides in 2012, with the intention of growing different varietals such as SL28, pacas, pacamara, typical and geisha. Renardo has also been experimenting with honey and natural processing, and has built a parabolic drier in order to create a clean cup in the humid conditions. Large parts of the farm are protected areas of wild forest, much of which is used to prevent soil erosion and reduce the plants exposure to winds. This is based on a permaculture model, with the intention of sustainability and respect for the environment, to try and recreate coffee’s natural habitat in high altitude forests. This coffee was fermented in tiled tanks for 18 hours before being washed and graded in channels. After grading the coffee was soaked in tanks for 12 hours.

Region: La Libertad, Huehuetenango
Producer:  Renardo Ovalle Vides
Variety:  Caturra, Bourbon, Typica & Pache

Guatemala Decaf

Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.La Bolsa is RFA certified & follows C.A.F.E practices guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family. As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth. Renardo has an expansive composting operation to make use of waste products, using redworms.This particular lot is a natural process caturra and bourbon mix. It was patio dried for 20 to 25 days and was shaded during the peak sunshine.

 La Bolsa - Guatemala

This exceptional 100% Pacamara lot was produced by Rafael Gerardo Caceres, high in El Salvador’s famous Apaneca-Ilamtepec Mountain Range. All lots are hand-picked and collected in traditional hand woven baskets from December through March. The farm was founded in 1916 by María Magaña Menéndez de Llanos and her husband of Colombian origin Francisco Antonio Llanos. Dr. Llanos migrated to El Salvador with a passion and nostalgia for coffee growing from his native country. The farm was sold by their grand daughter, and purchased by Gerardo Caceres. El Salvador is still experiencing a great deal of political turmoil and social upheaval. The Caceres family works closely with their workers and the community that surrounds them, by providing private doctors and medicine for free and paying above the minimum wage to all labourers. They also help provide education to children in the area. La Corriona has a promising future, with steps being taken towards inclusion of new varieties that provide higher quality in the cup and innovation in processing, giving even better consistency in the quality and traceability of the coffee. The farm has been awarded Cup of Excellence in both 2018 and 2019. This lot was processed as natural for 19 days average of drying, cherries were floated and then moved to raised beds for further drying.

Region: APANECA ILAMATEPEC
Producer:  GERARDO CACERES
Variety: PACAMARA

La Carriana

Region: Mantequeira De Minas
Producer: Ana Maria Borges
Variety: Yellow Catuai

True Fruit Espresso

Tasting Notes:  PEACH - ORANGE - VANILLA - CARAMEL - FULL BODY
Origin: BRAZIL
Region: POCOS DE CALDAS, MINAS GERAIS
Producer: MAURICIO BARBOSA
Variety: MUNDO NOVO
Process: NATURAL
Altitude: 1100-1250

Fazenda Selado

The Coffee Gardens was established in 2017 with the goal of producing incredible specialty coffee in an ethical way, offering a transparent and direct link between coffee farmers and coffee consumers.The Coffee Gardens Project has been established with many purposes such as to improve farmers income and livelihoods, create and provide rural employment, promote gender equality, increase transparency and traceability throughout the supply chain and also for environmental protection in the area. The coffee in this micro-lot is grown by the farmers living on the top of the mountain near to The Coffee Gardens’ washing station, in Bukyabo, Sironko District. The farmers bring the coffee cherries down to our processing station, earning extra income. The contributing farmers have received weekly training by The Coffee Gardens’ agronomists on improved agriculture. The lot has been done with coffees from 89 farmers, including 10 women. Each farmer provided an average of 300 KGs of red cherry.

The Coffee Gardens

This magnificent natural processed coffee is produced in the Hambela region in West Guji, 
Ethiopia. The site was purchased in 2018 by Mr Abiyot, whose parents were coffee farmers and 
has been involved in growing coffee from a young age. The site focused on the natural coffee process with 120 raised drying beds being built for this purpose. Mr Abiyot manages 150 local farmers from the nearby village of Gute Sodu Kebele. The coffee is grown on the hills on the outskirts of the village, under the shade of a forest of Cordia Africana, Acacia and Albizzia trees. 
The practise of growing coffee this way ensures good soil quality and improves biodiversity of 
the forest and surrounding areas. 
Since taking over the site, Mr Abiyot has been heavily involved in the selection of partner farmers and drying practises to ensure the best quality coffee is produced. 
A field team is also employed on the site to provide agronomic training to farmers for quality 
assurance. Financial aid is provided to the farmers during off-season as encouragement to wait until cherries are fully ripened before harvest.

Dikitu, Ethiopia

Tasting Notes:  DARK CHOCOLATE - CREAMY CASHEW NUTS - ORANGE MARMALADE - ROUND, SYRUPY & CREAMY
Origin: PERU
Region: JAEN, CAJAMARCA, PERU
Producer:  VARIOUS SMALLHOLDERS
Variety: MIXED
Process: SPARKLING WATER DECAF
Altitude: 1600 - 1900 MASL

El Paraiso, Peru

Region: AGARO, JIMMA, WESTERN ETHIOPIA
Producer: MUSTAFA ABBA KENO
Variety: 74110,74112 & HEIRLOOM
Process: Natural
Altitude: 2000-2100 MASL

Lufkin Coffee Roasters

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Lufkin Coffee Roasters

🇬🇧 United Kingdom

Coffee Roasts

El Paraiso, Peru

Fazenda Selado

Kabira Lot #2

The Coffee Gardens

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La Bolsa - Guatemala

Aguilera Bros

Dikitu, Ethiopia

Guatemala Decaf

La Carriana

True Fruit Espresso

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