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Alejandro’s co/ee has really surpassed our expectations, it presents with incredible florality and bright acidity. It is one that we can sip on all day long here at the roastery. Alejandro has been working on a co/ee farm for just shy of forty years, with it as an important part of his legacy. The region of El Volcanito is known traditionally for its sugarcane production but Alejandro’s grandfather took bold steps in planting coffee in this region, which was incredibly labour intensive, but we are so glad he pioneered in this region.
"Coffee has always been a family legacy, but it’s also a way to strengthen our community. Through the support of projects like Café Colis Resistencia, we’re not just cultivating coffee—we’re cultivating a future for our families and protecting the land that sustains us. " – Alejandro Rodriguez
About the Processing: Cherries undergo a 24-hour anaerobic fermentation in cherry after being picked. They are then de-pulped without water, followed by 36 hours of dry fermentation in plastic bags. Coffee is then dried on raised African beds under direct sunlightfor an average of 13 days.
Roast Level: Agtron: 93 Light
About the coffee:
Region: El Volcancito, Santa Rosa, Guatemala.
Farm: Los Cedros
Altitude: 1,670MASL
Importer: Semilla
Harvest: January to May 2025
Farmgate price: 2,600 Quetzal/quintal parchment.
Regional farmgate price (2025): 1,800 Quetzal/quintal parchment.
FOB Price: $5.33 USD/lb
Lot size: 0.3Ha
View a full breakdown of costs our margins here (currently unavailable as we want to change the way we communicate transparency so that we can be even more transparent)
