Coffea Diversa, Guatemala

Located on the slopes of the Suchitan volcano in Jutiapa, Guatemala, Coffee Diversa was founded by José Padilla.

Grown using an ecological system, the coffee strives to represent the purest expression of this variety, with its naturally low caffeine content and bright, vibrant cup. It is cultivated using an agroforestry system that integrates avocado, tree species, and coffee.

The production approach is semi-organic, combining organic products with high-tech, slow-release chemical fertilizers.

The soil is clay loam, shaded primarily by avocado, cuje, and oak trees. Annual rainfall occurs at an altitude of 1000-1200masl, with temperatures ranging from 10-24°C.

This lot undergoes a traditional washed process. The coffee is harvested at the blood-red stage, left to rest in its cherry state for 24h on drying beds, and then sorted by farm staff to remove impurities. This process ensures a much cleaner and fruitier cup. After 24h, the coffee is pulped without water and fermented in concrete tanks lined with tiles. After 72hs of fermentation, the coffee is washed and sorted with potable water in channels known as "correteos."

After washing and sorting, the coffee is transferred to a controlled drying room and placed on raised African-style drying beds. The drying process lasts approximately 20 days until a moisture content of 10-11% is reached.