Organic Cuba Mia Decaf Blend

Founded in 1989, ASOBAGRI (Asociación Barillense de Agricultores) is one of Guatemala’s most respected and progressive coffee cooperatives. Based in the remote town of Santa Cruz Barillas in the highlands of Huehuetenango , this cooperative represents over 1,200 smallholder producers , the majority of whom are indigenous Q’anjob’al Maya . These families have been cultivating coffee for generations using traditional and organic methods that are deeply rooted in cultural heritage and environmental stewardship.

ASOBAGRI was established to empower local farmers by providing fair market access, technical support, and community development. It is committed to organic and Fair Trade practices, promoting sustainable farming and improving the livelihood of its members. The coop emphasizes gender equity and supports a special women’s program called Café de Mujeres , which focuses on coffee produced exclusively by women members to enhance economic independence and recognition within the coffee value chain.

ASOBAGRI operates its own wet and dry mills, quality control lab, and export logistics — ensuring full traceability and consistency from farm to final cup. The cooperative also invests in reforestation, clean water initiatives, education, and training to build a better future for its members and the land they care for.

ASOBAGRI’s dedication to quality and sustainability has earned it a reputation for producing some of the finest certified organic coffees from Guatemala — characterized by vibrant acidity, rich body, and notes of chocolate, spice, and citrus.

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.