San Pedro Necta (Organic)

Well balance and sweet with notes of chocolate, caramel and dried cranberries, creamy mouthfeel, full body and mild in acidity with a long aftertaste. 

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  • Country: Guatemala
  • Region: Huehuetenango
  • Town: San Pedro Necta
  • Farm: Asociación de Desarrollo Integral de San Pedro Necta (ASODESI)

  • Owner: Approx. 140 Members of ASODESI
  • Processing: Fully Washed and sun dried
  • Altitude: 1,400 to 1,850 metres above sea level
  • Varietal: Caturra, Bourbon and Paché

A steep road ascends the side of El Tapón Mountain in Guatemala’s remote Huehuetenango Department, rising finally to the mid-sized town of San Pedro Necta. San Pedro Necta municipality, which lies across the verdant hills surrounding the town centre, is characterized by small homesteads, and coffee is the primary means of income for most people living here. The town lies at the heart of the community, and the growers contributing to this community lot live mostly in its vicinity. 

On this side of the mountain, away from the larger estates to the West, agriculture is mostly certified organic, as the surrounding community has chosen sustainable production practices as one of the ways to differentiate themselves and to remain competitive in this famous coffee-producing region. These aims are supported by the local organization, the Association of Integrated Development of San Pedro Necta (ASODESI), which serves around 140 members from the surrounding area. Currently, ASODESI members farm around 250 hectares, total, with an annual exportable production of 10 containers of green coffee a year. The predominant varieties grown by members are Bourbon, Paché and Caturra. San Pedro Necta is known to be one of the premier coffee producing zones in Huehuetenango. It features many microclimates and high altitudes ranging from 1,400 to 1,800 metres above sea level. 

This coffee is fully washed and sun dried resulting in a sweet creamy cup with notes of Chocolate, caramel and dried cranberries.