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San Pedro Necta is known to be one of the premier coffee producing zones in Huehuetenango. It features many microclimates and high altitudes ranging from 1,400 to 1,800 metres above sea level. On this side of the mountain, away from the larger estates to the West, agriculture is mostly certified organic, as the surrounding community has chosen sustainable production practices as one of the ways to differentiate themselves and to remain competitive in this famous coffee-producing region. The Asodesi Cooperative – whose members are the producers of this coffee – was founded in 2013 and consists of approximately 140 indegenous members. The majority of its members are Indigenous Mam-Maya, a historically marginalised group in Guatemala. ASODESI represents their members’ interests and makes sure to act as a mouthpiece for them in the global marketplace.

Simple Syrup

Green Pepper

Butter

Dried Fruit

Type

Single Origin

Origin

San Pedro Necta, Guatemala

Roast

Medium-Light

Species

Arabica

Varieties

Gibirinna, Catimor, Caturra

Process

Washed

Altitude

1400-1550m

Producer

Asodesi Cooperative

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