Product Overview
Finca San Jerónimo is located in the Atitlán region, one of the five volcanic coffee regions in Guatemala. The cultivation of the region’s coffee occurs along the slopes of the volcanoes lining Lake Atitlán. The area is privy to a microclimate that is influenced by the Xocomil winds, which rouse the lake’s cool water and touch the cultivation grounds.
The primary activity of the farm is dairy, and coffee production has been subsidised by the dairy operations. For years, the farm sold into a local exporter and depended on the C-market. Their venture into specialty coffee began in 2014, after leaving a meeting with a local exporter, who had delivered devastating news of lower prices. After seeing the face of disappointment on his Dad, Giorgio convinced his Dad not to sell the coffee to this exporter and promised him they would find another way.
Meanwhile, his sister, Gina, was at university in the US. She approached a local roaster in town with a sample. The roaster loved the coffee and agreed to buy it. This was their gateway into specialty. By applying their high level of detailed record keeping and controls from the dairy operation, they quickly optimised their quality. They are constantly adjusting and listening to what nature tells them, and adapting accordingly.
The primary activity of the farm is dairy, and coffee production has been subsidised by the dairy operations. For years, the farm sold into a local exporter and depended on the C-market. Their venture into specialty coffee began in 2014, after leaving a meeting with a local exporter, who had delivered devastating news of lower prices. After seeing the face of disappointment on his Dad, Giorgio convinced his Dad not to sell the coffee to this exporter and promised him they would find another way.
Meanwhile, his sister, Gina, was at university in the US. She approached a local roaster in town with a sample. The roaster loved the coffee and agreed to buy it. This was their gateway into specialty. By applying their high level of detailed record keeping and controls from the dairy operation, they quickly optimised their quality. They are constantly adjusting and listening to what nature tells them, and adapting accordingly.
