This year, we offer you three blends with high added value for your Christmas coffees. Beyond three cup profiles adapted to espresso and filter, offer your customers coffees that make a difference.
→ Each of these blends is packed in half denim bag, for greater operator comfort.

For 10 years, we have been taking practical action to protect and develop forests through our Forest Coffees® brand

Forest Coffees® are ultra-high-quality coffees grown in well-preserved environments. Our trademark recognizes the know-how of local farmers and their in-depth knowledge of coffee agroforestry techniques. It illustrates the model’s environmental, social and economic merits.

Agroforestry allows farmers to diversify their income: agricultural production, timber and firewood, fodder, fruit, honey, etc. And thus reduce the vulnerability of the producer with less dependence on a single crop. The impact on biodiversity and soil quality is also considerable.

Fresh Coffee Clean Ocean: Our brand that guarantees you sustainable coffees whose sailing transport is 90% carbon-free.

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Fruity (Lemon,Lime,Orange), Sweet (Caramel,Fresh almond,Macadamia nuts)

Guatemala has grown coffee since the mid-17th century. There are currently more than 305,000 hectares of coffee, representing 2.8% of national soil and spreading across the country’s 22 departments. 98% of producers grow coffee on a small scale, and less than 1% are large-scale farmers. Over 80% of the coffee exported is of a high quality, what we call a “SHB” (strictly hard bean) grade. Coffee is the second most important agricultural export after sugar. There are 8 coffee-growing regions. The highest production volume was recorded between, with 5 million bags of coffee, before the 2011 crisis hit.

Guatemala has numerous microclimates, explained by altitudes ranging from 0 to 4,211 metres. There are 37 volcanoes, which produce a soil ideal for coffee growth, as well as numerous mountains and rivers. It is also bordered by the Pacific and Atlantic Oceans.&nbsp;&nbsp;

The cherries are pulped and then fermented in water. Microbial activity breaks down the mucilage. After fermentation, they are washed in water to remove the remaining mucilage. The coffee is separated when it has a moisture content of 11%.

Finca Liquidámbar was founded 9 years ago. It is located at the top of a mountain, just over 1,450 metres above sea level, in the mountains of the department of Jalapa. Of the 70 hectares that make up the farm, only 14 are used to grow coffee in an agroforestry system, the rest being forest.&nbsp;&nbsp;
The varieties grown are Bourbon, Catuaí, Caturra, Pacamara and Geisha.

Fraijanes is the second-largest coffee-producing region in the country. This region is home to over 6,408 families who cultivate more than 12,814.85 hectares of Arabica coffee from the Bourbon, Caturra, Catuaí, and Pache varieties. The region is characterized by its volcanic soil and high altitude. The Pacaya volcano, the most active of the three erupting volcanoes in Guatemala, periodically deposits a light layer of ash in the area, providing crucial mineral enrichment to the soil.

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André Melendez

Liquidambar
Mataquescuintla / Jalapa

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Coffees of this farm

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Faites sa rencontre

LiquidambarMataquescuintla / Jalapa

About

The farm in detail

.css-75qnkv{display:block;color:var(--chakra-colors-brandOrange-500);}Meet André Melendez

.css-1hnz6hu{position:static;}.css-1hnz6hu::before{content:'';cursor:inherit;display:block;position:absolute;top:0px;left:0px;z-index:0;width:100%;height:100%;}Liquidambar

Shake-up by Alexandre Bellangé

Liquidambar
Mataquescuintla / Jalapa

Meet André Melendez

Liquidambar