Guatemala Los Pinos Espresso

Don Elmer's story is one of true, lifelong dedication to coffee. His journey began over 35 years ago as a cherry picker in Huehuetenango, a path that led him to master every single step of the coffee process, from seed to export, as a farm manager. Driven by a dream of independence, he gradually built his own family farm, which today spans over 50 hectares.

​This is a true family endeavor. Don Elmer, alongside his wife, brothers, and three children, manages their Rainforest Alliance-certified farm with a deep-seated respect for both people and the environment. Grown in a semi-forested, shaded environment at a high altitude of 1850-2100 meters, their Bourbon and Caturra coffees embody the family's unity, resilience, and passion.
​This classic Washed lot showcases their meticulous attention to detail through a unique, multi-stage fermentation process:

1. ​First, the handpicked ripe cherries are fermented in bags for 36 hours to begin developing their natural flavors.
2. After being depulped, the beans are transferred to a tank for a 48-hour dry fermentation.
3. The coffee is then thoroughly washed and sorted, ensuring only the highest-quality beans move on.
4. Finally, the beans are slowly dried on patios for 15 days, where they are turned every four hours for perfect, even drying.

This process results in an incredibly clean, vibrant, and expressive cup - a true legacy of quality and care from the López family.