Guatemala: Lázaro Constanza Agua Dulce

This is a coffee from Lázaro’s parcel in Agua Dulce. (Lázaro also goes by Lacho!) His father Jesús' family began the tradition in coffee many years ago when Jesús’father (also named Jesús) purchased a small piece of land in the lush andmuch-famed lands of La Libertad in Huehuetenango in 1975. The younger Jesús tookcontrol of this parcel in 1986 and has been working it for many decades, workingwith passion and dedication towards a focus on high-quality coffee. His sons Danieland Lázaro learned from him.

Today, both Lázaro and Daniel’s farms have a focus on quality coffee. Lázaro instructsworkers to selectively pick ripe coffee cherries, and he carefully manages thefermentation regime with controlled drying.Lacho is a judicious picker, leaving the cherries on trees to allow for full ripening(despite the ever-present risk that an inopportune rain can unexpectedly burst thecherries before they’re able to be picked). Before fermenting, Lázaro floats thecherries to remove over- and under-ripe cherries. From there, he ferments intraditional, open concrete tanks for around 36 hours. He briefly washes the de-pulped coffee at around 20 hours, and he leaves a bit of clean water in the tank-this method removes the sugary mucilage that has detached from the cherries thatferment faster, and it allows full fermentation of those that take longer withoutspoiling the batch with overly fruity flavors. The next morning, he washes the coffeeusing ceramic channels that density sort the parchment, removing both over andunder-ripe beans.

Last year, Lacho was able to install a roof over the fermentation tank (to keep itshaded and cooler during the fermentation), and he added a sorting screen to hisde-pulper to keep more cherry pulp out and allow for more homogenousfermentation- he’s very pleased with these new investments!

Lázaro also keeps cows, and he decomposes the cherry with cow manure to returnnutrients to the soil. Lacho has designed and planted his farm using a level curve, which means that rainwater can’t run quickly down a cliff side; instead, the trees act as an obstacle, which helps to conserve and maintain the soils, keeping the organic matter where it belongs. This is another beautiful farm-gate coffee that is lovely as espresso.

Cupping Notes:  Marzipan, almond, hazelnut, and chocolate notes

Brew Recommendations: Espresso, drip, French press, pour-over

Varietals: Bourbon and caturra

Region: Huehuetenango

Processing Method: Wet process (washed) and patio sun-dried

Equity and Transparency Pricing Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the high-elevation landscapes of Guatemala · Huehuetenango, this lot from producer Lázaro Constanza showcases the classic profile of the Bourbon varietal. As a washed coffee, the processing method emphasizes the bean's inherent clarity and structural integrity, allowing the roasters at Keia & Martyn's Coffee to highlight a distinct, nut-forward sweetness. While processing methods significantly influence the final cup, washed coffees are often celebrated for their clean, balanced acidity and refined mouthfeel.

In this specific offering, the cup profile leans into rich, comforting notes of marzipan, almond, hazelnut, and chocolate. These descriptors align with the nutty and cocoa-toned segments of the flavor wheel, providing a grounded experience that highlights the traditional character of Huehuetenango. By focusing on the interplay between the Bourbon varietal and careful washing, this coffee offers a sophisticated look at the region's enduring reputation for quality and consistency.