The family’s focus has always been on always having the same quality of coffee year after year, which is why the traceability within the farm is very important from planting or pruning within our coffee plantation until the time of harvest when they select the coffee with most accurate Brix degrees and this gives them greater certainty when it comes to quality.
La Labor
Guatemala - Ciudad Guatemala - La Labor - Geisha - Anaerobic washed
GeishaAnaerobic washed
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These coffee producers not only produce specialty coffee but also oxygen
Sourced by our agency in El Salvador
Francisco Adolfo Quezada Montenegro’s family has been dedicated to coffee production for more than 100 years. They are currently in the fifth generation of specialty coffee production. The varieties at the farm are: Bourbons, Geshas, Pacamara and Paches communes.
What’s make this coffee special? The farm is located in the heart of the city of Guatemala. These coffee producers not only produce specialty coffee but also oxygen for Guatemalan capital city, in the middle of 50,000 houses in the area with a population of more than 200,000 people.
This coffee is a special coffee that is harvested manually, in the best way possible to ensure a good fermentation for 3 days. Then it goes to drying at cold temperatures for more than 16 days so that you can enjoy a delicious coffee with exotic and different tones.
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- Guatemala
Origin
Region
Ciudad Guatemala Terroir
Zona 18 - La Labor
Farm
- Francisco Quezada
Producer
Species
Arabica Variety
Geisha
Process
Anaerobic washed
Drying
10 days patios
Packaging
30kg - Jute bags
Altitude
1500 Harvest period
December - February Type of harvest
Manual
The farm La Labor
The history of the farm goes back to Francisco's great-grandfather, who decided to leave the city for political reasons. Everyone thought he was crazy, but almost 100 years later, the coffee farm is still in the family!
Today, La Labor is owned by Francisco Quezada Montenegro! For "Chespi", as his friends call him, the sustainability of his farm is very important. He invests a large part of his income in rehabilitation and renovation to keep the coffee trees and the entire farm ecosystem alive. The wet mill at La Labor uses a Pinalense machine. The wet mill is designed to use almost 7 times less water than a traditional wet mill.
La Labor is one of the projects closest to his heart. Because of its unique location, he decided to save this last urban farm by converting most of its production to speciality coffee.
Total number of hectares
70 Altitude
1500 Environment
Hilly
Meet Francisco Quezada
A few words about Francisco Quezada
Francisco wants to continue to push the boundaries of speciality coffee and innovate by introducing new exotic varieties and investing in different fermentation and drying processes. His intention is to continually improve the quality of his coffees so that he can obtain better payment terms to maintain the farm and provide good working conditions for his staff.
Analyzed to the nearest gram
Analysis performed on incoming sample
2023/2024
Coffees of Francisco Quezada
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