Guatemala

Guatemala, a Central American country south of Mexico, is distinguished by its steep volcanoes, vast rain forests and ancient Mayan sites.  Its micro-climates, lush nature and topography allow it to produce exquisite coffees that are among the best in the world.

The Sustainable Coffee Association of Guatemala ASDECAFE, is organized with the objective of making washed Arabica coffees of excellent quality from the Huehuetenango and El Quiche regions available to the international market. Among its partners are groups of producers who are members of Associations and Cooperatives, keeping in mind the future of including private plantations and family groups. The concept of “sustainability” is based on a strong commitment to the protection of the environment, equal distribution of the generated profits, business transparency, a strong commitment to quality and long-term relationships with clients and suppliers. ASDECAFE contributes to the local and national economy by generating employment, foreign exchange earnings and fiscal responsibility.

ASDECAFE currently has FAIR TRADE, Organic and Nespresso certification. Its total production is 30,000 bags of exported coffee which are distributed among the local and international markets.

In the cup, the coffee gives notes of toffee and pine with citric acidity.

Colombia

At the northern tip of South America, is a country of lush rain forest, towering mountains and coffee plantations.

The ASOCANAFI farm is sits in the La Palmera, Planadas, Tolima Region of Colombia and consists of 480 hectares, with 347 hectares dedicated to coffee production. The farmland shares its climate with the neighboring national park, Nevado del Huila, 40% of which is owned by ASOCANAFI. Harvest at ASOCANAFI is from May to June, and November to December. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days.ASOCANAFI comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece. The coffee is highlighted by notes of toffee, lemon, herb and nuts.

The Excelsio Decaf comes from a small farm that specializes in the smaller but more intensely flavored Excelsio bean. The beans are known for their citric, chocolate, herbal and lemon nuanced flavors.