17,00 €
La Unión is the result of decades of coffee knowledge put into practice. When agronomist Carlos Rivas and his son Javier purchased the farm in 2017, they saw it as an opportunity to apply everything they had learned about coffee cultivation, processing and quality. Since then, the father-and-son team has transformed La Unión into one of the region’s most innovative coffee farms.
Carlos spent much of his career supporting coffee producers as an agricultural technician and later completed CQI’s Processing course to deepen his understanding of quality-focused processing. Javier pursued Q Grader training, expanding his expertise in varieties, processing methods and sensory evaluation. Together, they have built a farm where experimentation and continuous improvement are central to every decision.
Their commitment to innovation has resulted in the farm’s selection as an experimental plot by the World Coffee Research, where 22 varieties are monitored and evaluated. Additionally, the father-son team have continued to innovate in coffee processing. Through their years of observation and trial, Carlos and Javier found that pre-fermentation in cherry can enhance coffee quality, a practice that has contributed to success in several quality competitions, including a place in the 2023 Cup of Excellence, 1st place in Guatemalan Coffees Competition 2024, and multiple wins at Yara’s annual competitions.
Today, La Union primarily focuses on Pacamara, Geisha, Anacafé 14, Catuai and Villa Sarchi. Coffee trees are cultivated on clay-loam soils at elevations ranging from 1,650 to 1,850 meters above sea level. Nutrient-rich soils, combined with cool mountain temperatures, create an optimal microclimate for coffee growing. The crop is grown under the shade of Inga and Grevillea trees, which protect the coffee plants from excessive sunlight while providing valuable organic matter that helps keep the soil moist and well nourished.
Javier and Carlos have also installed an on-site weather station to closely monitor weather conditions, which helps them to better understand local growing decisions and supports farm management decisions.
Due to its remoteness in one of Guatemala’s three non-volcanic regions, most producers in Huehuetenango process their own coffee, and the same is true at La Union. For this fully washed lot, ripe cherries are selectively handpicked and carefully sorted to ensure optimal quality. Selected cherries are first pre-fermented for 24 hours in permeable nylon sacks, which help keep the coffee stable by allowing its internal temperature to equilibrate with the surrounding environment. The sacks are stored in a cool, dry place throughout this stage.
After pre-fermentation, the cherries are pulped and the parchment undergoes an additional fermentation of approximately 36 hours. The parchment is then thoroughly washed with clean water and transferred to raised beds for drying. During this stage, it is spread in even layers and raked frequently to promote uniform drying. Depending on weather conditions, the drying process typically takes 10–15 days.
El Salvador’s Institute for Coffee Research (ISIC) developed the Pacamara hybrid in the 1950s. The variety is a cross of Pacas (a Bourbon mutation) and Maragogype. Pacamara is relatively short with high productivity and is prized for its large cherry. The name comes from the first 4 letters of each parent. Pacamara is one of the big-ticket winners in the Cup of Excellence contests and often competes with Geisha for top spots.
