La Coop’s Approach
We work tirelessly to ensure that as much value stays locally in the communities that produce the coffee as possible. With every cup, we hope to build community both locally and globally. From the Western Highlands of Guatemala to Washington, D.C., we’re building community with every La Coop cup of coffee.
Why Micro-lots?
La Coop's micro-lot approach gives our customers the opportunity to experience single-origin coffee from the specific farm and individual farmer who produced it. This lets each farmer's harvest stand on its own, preserving its unique qualities and showcasing the hard work of every farmer we work with.
Sustainability Programs
La Coop Coffee pays premiums to farmers for their specialty coffee- between 30 to 40 percent more than local export companies. This incentive motivates farmers to continue producing some of the finest coffee on the market. Working as a cooperative also provides opportunities for the farmers to receive training and certifications.
Harvest and Process
The harvest season in the Huehuetenango region of Guatemala generally ranges from November to March, depending on altitude, rainfall, and overall plant health, among other factors. When the coffee is ripe for harvesting, it is hand picked. Once picked, the coffee is wet milled to remove the red skin and washed to remove the natural honey-coating (mucilage) on the beans. The beans are then sun dried for about 3-4 days, hand sorted to remove low-quality beans, and dry-milled to peel off one final layer. The “green” beans (due to their color at this stage) are stored in burlap bags in a dry and well-ventilated areas before being exported to Washington, D.C., where they are roasted and packaged.
The Coffee Plantations
The coffee plantations in Union Cantinil, Huehuetenango, Guatemala are located at altitudes ranging from 3,500 to 6,000 feet above sea level. Most of the farms are small plantations owned and operated by families who have lived and worked in Union Cantinil their whole lives. The most common varieties produced in this area are Bourbon, Caturra, Catuai, and Mundo Novo. Specialty coffee from the Huehuetenango region of Guatemala is highly sought after, as the climate and the soil in this part of the country’s Western Highlands produce some of the world’s best coffee beans.
