Gildardo Contreras’s coffee journey started in childhood, helping his parents harvest coffee from 50 bourbon trees in their backyard. In 2012, he bought a farm from a relative and gradually expanded it to 54 acres. Today, his son Felipe manages the farm with a strong focus on quality, collaborating with neighbors to improve processing. They renovate 20% of the farm each year and plan to replace older bourbon trees at 1,800 masl with SL28, supported by irrigation.

Once the coffee cherries are picked and sorted, they’re taken to the wet mill, where floaters are removed. They then undergo Carbonic maceration process. This is a fermentation technique adapted from winemaking. Whole coffee cherries are sealed in tanks filled with carbon dioxide, creating an oxygen-free environment. This slows down microbial activity, allowing sugars and acids to break down gradually while the beans remain inside the fruit. This adds bright and complex flavours to the coffee along with enhancing this coffees floral aroma.

The Antigua region of Guatemala is where our import partner Coffee Bird’s legacy began in 1864. Surrounded by three volcanoes, its rich soil and climate make it ideal for coffee. Today, rising tourism pressures local farming, making support for producers vital. In 2018, after a major volcanic eruption, Coffee Bird helped raise funds for the affected community.