Guatemala - Paya'

- Cherry - Blackberry - Chamomile -

Nery Pablo is a second generation coffee producer who inherited this parcel of land in Huehuetenango from his parents in 2010. After a few years of cultivation, and a steep learning curve, he was able to join El Sendero Cooperative in order to market his coffee, and access agronomy workshops and knowledge from within the community. This has enabled him to boost both productivity and coffee quality.

Nery’s farm is called Paya’, a word which means ‘Birth of the River’ in the Popti Mayan language. It’s the name of this mountainous area where a river begins.

This special coffee is de-pulped and dry fermented at the producer’s artisanal wet mill. After a 32 hour fermentation, the coffee is washed and then placed on the patio to dry for 6 days. Nery’s wife takes a leadership role in the processing and drying of the coffee.

“At first we faced big challenges as coffee producers because we lacked knowledge [about agronomy and post-harvest processing]. But thanks to Cooperative El Sendero, and thanks to access to microcredit, we have been able to improve the quality of our coffee.” Nery Pablo

PRODUCER: Nery Pablo
ALTITUDE: 1550-1600masl
PROCESS: Washed
VARIETAL: Cattura + Bourbon

- All of our coffee is packed in 250g and 1kg fully recyclable boxes and bags.
- All coffee orders of 1 x 250g are sent in our letter box friendly bag, orders over 1 x 250g are sent in boxes.
- We roast our coffee on a Mondays and Wednesdays
- If you would like to ask any questions, drop us an email: info@crafthousecoffee.co.uk