Finca La Hermosa is a fully revitalized farm in Acatenango, Guatemala, established 15 years ago when fifth-generation coffee farmer Max Perez and his wife transformed an abandoned plot of land through extensive renovation, including tilling fields, planting shade trees, and building a wet mill. Driven by a commitment to sustainability, legacy, and community, the farm currently operates as 75% organic—with plans to reach 100% within five years—and runs a closed-loop agricultural system using manure from its 25,000-chicken egg farm as organic compost for the coffee trees. Managed as a long-term investment for future generations, La Hermosa balances traditional coffee cultivation with modern sustainable practices to support both its environment and the local economy. “At La Hermosa, coffee cherries are carefully hand-picked once they reach 21°Bx. All harvesting and processing occur on the same day to prevent uncontrolled fermentation and avoid off-flavors. Instead of mechanical methods, the mucilage is removed naturally through fermentation. The mill is thoughtfully designed for water efficiency, recycling the water used to move the beans during processing and ensuring that water used for depulping and washing is properly treated. The drying stage takes place under sunlight. A pre-drying phase occurs on cement-tiled patios, followed by a second phase on raised beds.” 300g Sourced by Apex Coffee Imports Origin: Acatenango, Guatemala Producer: Max Perez Varieties: Bourbon, Caturra Process: Washed Elevation: 1600-2100 masl Harvest: 2025/26 Recommended Brew: Filter, Modern Espresso Reminds us of: Pear, Apple, Walnut, Toffee

Finca La Hermosa is a fully revitalized farm in Acatenango, Guatemala, established 15 years ago when fifth-generation coffee farmer Max Perez and his wife transformed an abandoned plot of land through extensive renovation, including tilling fields, planting shade trees, and building a wet mill. Driven by a commitment to sustainability, legacy, and community, the farm currently operates as 75% organic—with plans to reach 100% within five years—and runs a closed-loop agricultural system using manure from its 25,000-chicken egg farm as organic compost for the coffee trees. Managed as a long-term investment for future generations, La Hermosa balances traditional coffee cultivation with modern sustainable practices to support both its environment and the local economy. “At La Hermosa, coffee cherries are carefully hand-picked once they reach 21°Bx. All harvesting and processing occur on the same day to prevent uncontrolled fermentation and avoid off-flavors. Instead of mechanical methods, the mucilage is removed naturally through fermentation. The mill is thoughtfully designed for water efficiency, recycling the water used to move the beans during processing and ensuring that water used for depulping and washing is properly treated. The drying stage takes place under sunlight. A pre-drying phase occurs on cement-tiled patios, followed by a second phase on raised beds.” 300g Sourced by Apex Coffee Imports Origin: Acatenango, Guatemala Producer: Max Perez Varieties: Bourbon, Caturra Process: Washed Elevation: 1600-2100 masl Harvest: 2025/26 Recommended Brew: Filter, Modern Espresso Reminds us of: Pear, Apple, Walnut, Toffee