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Finca Santa Isabel is a family-owned coffee estate located in the lush highlands of Alta Verapaz, Guatemala , near the town of Coban . Owned and operated by the Valdés family for multiple generations, the farm is managed today by Luis “Wicho” Valdés , a forward-thinking producer who has elevated the estate’s reputation through sustainable practices and exceptional coffee quality.

Spanning over 300 hectares , Finca Santa Isabel is dedicated to cultivating high-quality Arabica varietals , including Caturra, Bourbon, and Catuaí , at altitudes ranging from 1,200 to 1,500 meters above sea level . The farm benefits from the region's humid, subtropical climate , rich clay-loam volcanic soils , and consistent rainfall, which contribute to the coffee’s complexity and vibrant acidity.

Santa Isabel is Rainforest Alliance and C.A.F.E. Practices certified, emphasizing environmental stewardship and community development. The estate employs shade-grown techniques , planting coffee under a diverse canopy of native trees to promote biodiversity, prevent soil erosion, and provide natural pest control. The Valdés family also focuses on water conservation and has implemented a closed-loop wet mill system to reduce water usage and pollution.

The farm is also known for its meticulous post-harvest processing. Coffees are fully washed and fermented, then carefully dried on raised beds and patios , ensuring optimal flavor development. The estate consistently produces coffees with flavor profiles featuring bright citrus, floral aromas, chocolatey sweetness, and a balanced body .

Beyond coffee, Finca Santa Isabel is deeply committed to social responsibility. The Valdés family supports local communities by providing employment, training, and access to education and healthcare services for farm workers and their families.

Through a combination of tradition, innovation, and sustainability, Finca Santa Isabel continues to be a benchmark for specialty coffee in Guatemala.

This coffee is sourced from a network of smallholder farmers in the highlands of northern Nicaragua, particularly around San Juan del Río Coco in the department of Madriz. In this mountainous region near the Honduran border, generations of coffee growers cultivate their crops at high elevations under diverse shade canopies of native hardwoods and fruit trees. The area’s cool climate, rich volcanic soils, and elevations that qualify for Strictly High Grown (SHG) status create ideal conditions for producing dense, high-quality Arabica coffee.

These farmers typically manage small family-owned plots, often ranging from 2 to 10 hectares, and rely on cooperative support for technical training, organic certification, and export logistics. Sustainable agroforestry practices are central to production, with many farms certified organic and Bird Friendly® (SMBC), emphasizing biodiversity conservation, soil health, and responsible land stewardship.

Coffee in this region—primarily washed Arabica varieties such as Caturra and Bourbon—is carefully hand-harvested during the peak season. Ripe cherries are delivered to local wet mills, where they are depulped, fermented, washed, and dried on patios or raised beds before milling and export preparation. The SHG classification reflects the high elevation at which the coffee is grown, contributing to bright acidity, balanced sweetness, and refined cup clarity.

While not tied to a single estate, this offering represents the collective effort of small producers organized under UCA San Juan del Río Coco. Through cooperative collaboration, farmers gain access to certifications, quality control systems, and international markets—reflecting the resilience, craftsmanship, and environmental stewardship that define specialty coffee production in northern Nicaragua.

This coffee is sourced from a network of smallholder farmers in the Western Highlands of Guatemala, particularly in mountainous departments such as Quiché and Huehuetenango. In this rugged, high-elevation region, generations of Indigenous and mestizo farming families cultivate coffee along steep slopes under dense shade canopies of native trees, avocado, and Inga species.

These farmers typically manage small family-owned plots ranging from 1 to 5 hectares, relying on cooperative organizations for organic certification, centralized milling, and export coordination. Traditional agroforestry practices are widely used, helping preserve biodiversity, improve soil fertility, and maintain sustainable organic production systems.

Coffee in this region—primarily high-grown Arabica varieties such as Bourbon, Caturra, and Catuai—is carefully hand-harvested during peak season. Ripe cherries are delivered to community wet mills, where they are depulped, fermented, washed, and then dried on patios or raised beds under the highland sun. The beans are milled and graded to meet strict export standards, ensuring clarity, consistency, and traceability.

These lots are selected for their balanced acidity, cocoa sweetness, and clean cup profile, along with their organic certification and environmentally responsible farming methods. While not tied to a single estate, this offering represents the collective effort of small producers who depend on cooperative networks for processing, quality control, and access to international markets—reflecting the resilience, heritage, and ecological stewardship that define coffee cultivation in Guatemala’s Western Highlands.