ALTITUDE - 1600 - 2000 MASL // REGION - SANTA ROSA // PROCESS - ANAEROBIC NATURAL // VARIETY - BOURBON - CATUAI - PACHE

Guatemala Blue Ayarza Natural 100% Arabica Speciality Grade Coffee

Guatemalan Coffee from Ayarza Cherry Mill

This exceptional natural lot was processed at the cherry mill in Ayarza, Santa Rosa, Guatemala. In Guatemala, coffee is traditionally processed by individual smallholder farmers. While this approach celebrates independence and heritage, it can make it challenging to maintain consistent quality from one lot to another.

At the Ayarza cherry mill, the experienced team works closely with a network of dedicated local farmers. A premium is paid for perfectly ripe cherry iesnd process it centrally to ensure strict quality control at every stage. By bringing the coffee together in one facility, they are able to maintain high standards, improve traceability and deliver a consistently outstanding cup profile.

Supporting Smallholder Coffee Farmers in Guatemala

Arnaldo López, aged 56, is one of the many respected producers who deliver their harvest to the Ayarza cherry mill. Coffee has been part of Arnaldo’s life since childhood. He remembers planting coffee trees alongside his father, learning the skills and values that would shape his future.

Today, Arnaldo is a father of five and continues to build on his family’s legacy. Coffee farming has provided stability and opportunity, allowing his family to grow and improve their quality of life over the years. His dedication reflects the resilience and commitment found across the Guatemalan coffee community.

Sustainable Coffee Farming and Future Varieties

Arnaldo farms 12.6 hectares of land, where production has varied significantly over time. Like many producers in Guatemala, this year’s harvest has seen lower volumes compared to previous seasons. Two main factors have contributed to this reduction: an unusually large crop the year before, which placed strain on the trees, and disease affecting some of the more traditional coffee varieties.

Looking ahead, Arnaldo is investing in the future of his farm by planting new varieties such as Anacafe 14. These newer cultivars have demonstrated stronger yields and improved disease resistance, offering greater long term sustainability. By adapting to changing conditions and embracing innovation, Arnaldo is helping to secure the future of his coffee business for generations to come.

This lot represents not only the distinct character of Guatemalan natural processed coffee, but also the dedication of farmers like Arnaldo and the collaborative work at Ayarza to deliver quality, consistency and sustainability in every harvest.

The Process
This lot is naturally processed with a 120 hour (5 day) cherry fermentation in anaerobic conditions. As with all good naturals, the process starts with cherry selection. For this coffee, cherries from high altitude farms are carefully selected for optimum ripeness. These cherries are then placed into recycled hermetic bag liners and a further polyprolene bag to protect the cherries and allow for ventilation of CO2 without introducing oxygen. 

After fermentation the cherries are patio dried in a very thin layer to halt the fermentation process and immediately begin drying. After 10 days of sun drying to 22% the cherries are finished in a mechanical dryer to 11.5%.