Family Coffee Trade

Family Coffee Trade Family Coffee Trade connects global coffee growing families with the opportunity to share their product directly with you.

04/22/2026

Origin-first. Data-informed. Farm-driven.

Earth Day is part of the work, not a campaign.

From microclimate tracking to on-farm decisions in Olopa, SE Guatemala.

FarmToCup

04/10/2026

2026 Guatemala Harvest — in progress 🇬🇹

We’re currently green grading every lot before export to ensure consistency and quality at origin.

Due to Holy Week closures in Guatemala, export documentation could not be processed on time, which delayed logistics. As a result, fresh samples will be available next week.

I’ll be at World of Coffee San Diego connecting with a small number of roasters and allocating this harvest early.

If you want first access, send me a DM with “GUATEMALA”

03/05/2026

We delayed harvesting our Yellow Catuai blocks this year — intentionally.
Cooler, cloudier January conditions slowed ripening, so we extended the picking window to reach optimal maturity.
When temperatures increased rapidly in early February, fruit outside our premium window was separated.
Harvest timing directly influences fermentation behavior, structure, and sweetness perception — especially in espresso.
Selective harvest. Quality over volume.

03/03/2026

Deep within Guatemalan misty mountains 🏞️ lives the “Pacamara” Coffee . One of our sweetest varieties!😋
Grown at high altitudes, it shows it’s vibrant red color 🍒 and reaches its optimum sugar level📈

Proudly roasted in Canada 🇨🇦, we are excited to give you an enjoyable cup of coffee with light to medium roast profiles to get the most out of the Pacamara variety!

Stay tuned for the release date; you don’t want to miss this sweet deal!😋

From our Family to Yours❤️

03/03/2026

👍🏼💛Characteristics of our Award winning Yellow Catuai Variety 💛
From to : Yellow Catuai is a natural Arabica mutation of Yellow Caturra and Mundo Novo and first introduced to Guatemala in 1970.

Catuai is popular for its sweet acidity, light body, nutty and overall a high-quality cup profile. It is reliably described as "Very Good" just as its name suggests from the Guarani language.
From recent regional variety competition, our Yellow Catuai produced at EL Liquidambar farm, in Olopa, Chiquimula Guatemala, processed as a Washed Coffee and dried under Sun Patios, obtained an outstanding success with 87.13 points from 90, making it top winner of Nuevo Oriente Guatemalan Region.
Since 2019, many Catuai varieties have earned outstanding scores, and were placed on lists rating the world’s best coffees, also awarded the Cup of Excellence for the past two consecutive years in Brazil.

03/03/2026

Hello coffee family, the drying stage of our specialty coffee continues! We would love to share with you how we dry our single origin specialty coffee’s.

Freshly harvested coffee cherries are transported to our drying location where humidity is low and average temperatures are consistently between 25°c - 30°c.

Our Microlots and Nanolots of coffee are transferred onto raised beds. Which are made out of wood posts, about waist-high, and are covered in a material like burlap or nylon food grade netting.At night or in case of rain, the coffee is covered up.

During the final stages of the drying process, the cherries shrink in size and eventually become hard and completely dry.

This process could take between several days to a few weeks, depending on the temperature and the intensity of the sunlight.

In the next few weeks, our team members, specifically assigned for this drying process, will nurture our specialty varieties like: Red Catuai, Marsellesa, Pacamara, and Yellow Catuai.
Once the process is completed, sacks of dried cherries are delivered to the dry-mill for the removal of the outer cherry.

Between Washed De-pulped coffee dried on raised beds & Natural Drying, what quality of cup should you expect? Naturally dried coffees yield more fruitiness and less acidity, but they also vary more in flavor from cup to cup. Where de-pulped washed coffees yield a more consistent cup quality and preserve more of the bean's natural flavor.

03/03/2026

Thank you to the 🌞 sun we are now on the drying stage where all the de-pulped, washed coffee was brought to a different location, where humidity is low and average temperatures are between 25c - 30c degrees Celsius.
The Pergamino coffee (parchment) is spread on concrete patios to a depth of 2-3cms for washed coffees. To facilitate even drying it is necessary to constantly turn (rake) the coffee throughout the day (approx. 15-17 times) and can take four to seven days. Initial drying or “skin drying” reduces the moisture from 55-60% down to 20-25%.
This is part of our Sustainable farming practices, where Sun-drying produces a better quality of the unroasted green coffee. However, if the coffee gets over dried, it can become brittle and can be considered defective.

03/03/2026

⚡Finally ready to share the great news. We are thrilled to announce we got First Place ⚡Our family's farm,El Liquidambar, has achieved recognition as one of New Oriente's Region greatest varieties, 💛 receiving an 87.13 points rating from 90.

Over 300+ Unroasted coffee samples from 2022-2023 harvest were received by Guatemalan National Coffee Association (Anacafe) from coffee producers of our New Oriente Region, which included our sample representing El Liquidambar Farm, Olopa, Chiquimula. All samples were roasted, tasted, and evaluated by a National Jury. Only the exceptional coffees with more than 86 points were selected and our 💛Yellow Catuai Variety reached the highest score of 87.13 and we got “Primer Lugar” First Place.
Stay tuned for the release of this lot and more exciting news !
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Fermentation modifies acid structure and aromatic precursors through controlled microbial activity.Precision in pH, temp...
02/26/2026

Fermentation modifies acid structure and aromatic precursors through controlled microbial activity.
Precision in pH, temperature, oxygen, and drying defines the outcome.
Transparency at origin matters.




GuatemalanCoffee

02/25/2026

What does coffee fermentation actually change?
Fermentation is controlled biochemistry — not a flavor shortcut.
Microorganisms metabolize mucilage sugars, shifting organic acids and forming aroma precursors that later transform during roasting.
The result influences structure, clarity, and perceived sweetness.
It doesn’t fix poor cherry quality. �It refines what precision at harvest already built.
For roasters who value control at origin.


GuatemalanCoffee CoffeeBiochemistry

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Calgary, AB

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+14037197292

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