Region: Cuilco, Huehuetenango Elevation: 1650 masl About: Ponderosa was first established in 2000 and is now run by the fourth (Wilfrido) and fifth (Hernán) generations of the Pérez family. On just over 8 hectares of land, they grow a selection of varieties including Catuai, Caturra, Bourbon, Geisha, and Pacamara. While quality is the Pérez family’s main focus, it does not come at the expense of sustainability or minimizing their environmental impact. Environmentally friendly farming practices and giving back to their local community are fundamental aspects of the Pérez family’s business model. Through data-driven innovation, the Pérez family has developed an organic fertilizer program and refined their post-harvest processing to create unique methods for each variety, maximizing both production and cup quality. Their innovative spirit is clearly paying off, as they consistently rank among the top finishers in the Guatemala Cup of Excellence competition. Their 4th-place finish this year is their highest to date. This Pacamara lot was processed as a traditional natural and dried on raised beds in a greenhouse. Region: Cuilco, Huehuetenango Elevation: 1650 masl About: Ponderosa was first established in 2000 and is now run by the fourth (Wilfrido) and fifth (Hernán) generations of the Pérez family. On just over 8 hectares of land, they grow a selection of varieties including Catuai, Caturra, Bourbon, Geisha, and Pacamara. While quality is the Pérez family’s main focus, it does not come at the expense of sustainability or minimizing their environmental impact. Environmentally friendly farming practices and giving back to their local community are fundamental aspects of the Pérez family’s business model. Through data-driven innovation, the Pérez family has developed an organic fertilizer program and refined their post-harvest processing to create unique methods for each variety, maximizing both production and cup quality. Their innovative spirit is clearly paying off, as they consistently rank among the top finishers in the Guatemala Cup of Excellence competition. Their 4th-place finish this year is their highest to date. This Pacamara lot was processed as a traditional natural and dried on raised beds in a greenhouse.

Region: Cuilco, Huehuetenango Elevation: 1650 masl About: Ponderosa was first established in 2000 and is now run by the fourth (Wilfrido) and fifth (Hernán) generations of the Pérez family. On just over 8 hectares of land, they grow a selection of varieties including Catuai, Caturra, Bourbon, Geisha, and Pacamara. While quality is the Pérez family’s main focus, it does not come at the expense of sustainability or minimizing their environmental impact. Environmentally friendly farming practices and giving back to their local community are fundamental aspects of the Pérez family’s business model. Through data-driven innovation, the Pérez family has developed an organic fertilizer program and refined their post-harvest processing to create unique methods for each variety, maximizing both production and cup quality. Their innovative spirit is clearly paying off, as they consistently rank among the top finishers in the Guatemala Cup of Excellence competition. Their 4th-place finish this year is their highest to date. This Pacamara lot was processed as a traditional natural and dried on raised beds in a greenhouse. Region: Cuilco, Huehuetenango Elevation: 1650 masl About: Ponderosa was first established in 2000 and is now run by the fourth (Wilfrido) and fifth (Hernán) generations of the Pérez family. On just over 8 hectares of land, they grow a selection of varieties including Catuai, Caturra, Bourbon, Geisha, and Pacamara. While quality is the Pérez family’s main focus, it does not come at the expense of sustainability or minimizing their environmental impact. Environmentally friendly farming practices and giving back to their local community are fundamental aspects of the Pérez family’s business model. Through data-driven innovation, the Pérez family has developed an organic fertilizer program and refined their post-harvest processing to create unique methods for each variety, maximizing both production and cup quality. Their innovative spirit is clearly paying off, as they consistently rank among the top finishers in the Guatemala Cup of Excellence competition. Their 4th-place finish this year is their highest to date. This Pacamara lot was processed as a traditional natural and dried on raised beds in a greenhouse.