Smallholder Farmers

Solano, carrying over 100 years of coffee heritage. Once focused on high-volume production, the family has transformed into a specialty coffee leader through direct trade and innovative, science-driven processing, while still honoring tradition through classic washed coffees like Cachito and trees that are over 125 years old. Guided by former Guatemalan Barista Champion David Solano, the farm seamlessly blends legacy with forward-thinking quality at every step.

Caturra, Typica

Cachito is a blend of Caturra and Yellow Bourbon, two iconic Brazilian varieties that found a home in Guatemala’s unique coffee landscape. Caturra, a natural Bourbon mutation discovered in Brazil, contributes bright acidity, medium body, and exceptional adaptability. Yellow Bourbon, originating near São Paulo in the 1930s, adds vibrant citric acidity, a natural sweetness and tropical fruit notes for a beautifully balanced cup.

Washed

Harvested cherries are first sorted in water tanks to remove floaters, then pulped to remove the outer skin while preserving the sticky mucilage layer around the seeds. The coffee undergoes 46 hours of open-tank fermentation before being washed and graded, where residual mucilage is removed and density sorting helps separate higher-quality beans. Finally, the parchment coffee is sun-dried on patios or raised beds for 10–14 days and later milled into clean green beans ready for export.