The Andrade family dreamed of starting a coffee project and that is when one of the family members named Manuel Andrade, who had always dreamed since he was a teenager of having his own coffee farm, finally managed to buy a small farm next to his family in the mountains of Santa Cruz Naranjo, Santa Rosa, Guatemala, a land that had been cultivated by generations of coffee growers before him. After years of hard work and saving, he finally managed to buy a small farm next to his family in the mountains of Santa Cruz Naranjo, Santa Rosa, Guatemala, a land that had been cultivated by generations of coffee growers before him.
In the beginning, the Andrade Family faced many challenges. The farm was neglected and the farming methods were outdated. But instead of being discouraged, Manuel Andrade saw an opportunity to make a difference. He decided that not only did he want to produce high quality coffee, but he also wanted to do it in a sustainable way and help the local community.
The Andrade Family began by modernizing the cultivation techniques, implementing more efficient and environmentally friendly agricultural practices. They invested in new equipment and trained their workers in sustainable farming methods. Soon, the farm began to prosper and the quality of the coffee improved notably.
But Manuel Andrade did not stop there. He knew that for the farm to be truly sustainable, he had to involve the local community and also offer opportunities to local women. So he sought out business partners with extensive experience in coffee production with whom he created training programs for the farm's collaborators, teaching them skills related to coffee production, from harvesting to processing.
With time, the Andrade Family's farm has begun to give hope and we can see it in its crops and the harvest that today makes our dream begin to become a reality. There is still much work to be done, but we are confident that if we manage to sell our product in a fair trade that values the efforts of our farm and our collaborators, we will make our project become sustainable to continue giving love to our land and plants, and consequently that love will culminate in our clients.
Our farm is at an altitude of 1600 meters above sea level and has varieties of coffee such as red Catuai, yellow Catuai, Bourbon, Typica, Geisha, we process everything within the farm from planting the plant to put the coffee in parchment, we use ecological equipment that consumes little water, and we store rainwater, and recycle water to contribute to the environment. Also when pulping the coffee we use the husk to convert it into organic fertilizer which we apply in large quantities to our crops. We have patios for drying our coffee, African beds and soon we are going to dry coffee in solar dryers type canopies in order to have a better quality of coffee and to optimize the costs and times for drying it.
The volcanic soils in Guatemala provide soils rich in minerals and nutrients ideal for coffee. These soils allow good drainage, provide balanced acidity and favor the formation of high quality beans. The altitude in these zones also contributes to the excellence of the coffee, generating more complex and dense beans.
Our coffees offer distinctive flavor profiles. They usually have fruity notes, vibrant acidity, balanced body and sometimes present floral and herbal nuances. These characteristics vary according to the lots and varieties we produce, offering an attractive diversity for coffee lovers.
