Nesru Aba Nura Espresso

On our last trip to Guatemala, our focus was primarily on Huehuetenango. A classic coffee-producing region in the country, with ancestral practices practiced by groups of producers from different ethnic cultures who live in the mountains. Many of them share their passion for coffee growing with other jobs and are incredibly proud of their work.

The reason for our focus is the cup profile we find in the area. Tremendous personality in the cup, balanced, with winey textures, fruit, and above all, very sweet. Our challenge was enormous, as these are small groups with specific logistics until export. We had to go through a bureaucratic flourish to obtain these coffees. It was a tremendous effort to collaborate with these people and convey the hard work they put in.

El Sendero is one of the cooperatives we work with. They were founded in 2018. We had the opportunity to visit them in 2019 and were captivated by their coffees. This year, we were able to see the great progress they've made, and the tenacious work of the producers and team for the greater well-being of their community.

Don Nery Pablo López, originally from the neighboring municipality of Todos Santos Cuchumatán, is a coffee producer of Mayan descent, where the Mam language predominates. Many years ago, his ancestors moved to Caserío Tzuna, Aldea Ajul, Concepción Huista. His farm, called "Guacamaya," grows two varieties of coffee: Bourbon and Caturra. After manual harvesting, the coffee is pulped and fermented in tanks. It is then washed and sun-dried until the desired humidity is reached.