In the region of Fraijanes, Guatemala, a group of small producers is quietly cultivating something special. Here, ideal altitude, rich volcanic soil and a near-perfect climate come together, giving the Las Lejanías program the natural conditions exceptional coffee needs.
The farms sit between 1,250 and 1,500 meters above sea level in Santa Cruz Naranjo, growing Bourbon and Caturra. Each cherry is hand-picked at peak ripeness, then fully washed, fermented for 24 hours and dried slowly on raised patios, a process the producers consider their strongest expression of the coffee.
These are small, family-run operations where every stage of the harvest gets close, careful attention rather than mass production. That dedication shows in the cup, with the region's climate and terroir contributing bright, clean acidity balanced against a rounded, well-structured body.
Las Lejanías is a genuine collective effort, small producers across Fraijanes pooling their coffee to bring this lot to market together.
