4 - Ponderosa - Guatemala 2024 (Dry)

HISTORY

The Ponderosa Annex was established in 2000, working with strength and passion. Through the year´s passed the coffee farm continue expanding and increasing the coffee production combining environmentally friendly farming practices and focusing on human collaboration benefiting people and communities, giving us the result of high quality coffee.

Ponderosa has 8.66 (ha) of territorial extension with coffee plantations sown, and distributed with our varieties:
- Red Catuaí - Red Caturra - Red Bourbon - Villa Sarchí – Geisha - Anacafé14 – Pacamara.

TRADITION

These days farm is work by the fourth (Wilfrido Pérez) and fifth (Hernán Pérez) generation of the Pérez Family. We are a leader company in production and marketing of specialty coffee, dealing with big challenges like adapting diferent varieties to the soil and weather condition.

Our family tradition established a compromised of excellent strict quality controls starting with the seed to the cup. We have created our own production proceses and constanst innovation and constant reasearch to improve our production and quality cups, all of these with enviromentally friendly practicing farms and giving and improving the quality of our peolples lives.

HARVEST SEASON

The fair distribution of the rain throughout the year is excelent for the bean development. Our harvest season last 4 months starting in January and ending in April.

SUSTAINABILITY

Environmental: The sustainability has to be seen as an ethical behavior and fundamental factor to keep the quality and production of our coffee reducing the impact on the environment.

In 2021 the first crop has given the flavors expected and coffee trees are healthy and growing, many techniques of getting organic fertilized have been used to reenforced and enriched  the soiled given better nutrition to the coffee trees.

During the first years that the first harvests were obtained, different processes were carried out to determine the best process for the variety and for the microclimate conditions; with the help of his brother Fredy, They were able to determine together through many tastings that the best process with which many flavors and textures were explored was the Natural process with slow drying in the greenhouse.w