The Brazilian coffee comes from Fazenda Boa Esperanca, a farm in the Alta Mogiana region. Established in 1945 in the municipality of Ibiraci, it was the very first coffee plantation in the region. Managed by the second generation of the Faleiros family, the farm relies on the production of 135 hectares of coffee, most of which belongs to the Catuai variety. Other varieties are also cultivated, such as Acaia, New World, and even a little Bourbon. Always at the forefront of technology, the Faleiros are constantly looking for new methods concerning the processing and drying of coffees, whether through suspended patios or other more modern methods.
The Guatemalan coffee comes from Finca Bendicion, located at the base of the Acatenango and Fuego volcanoes. It is worth noting that the latter is one of the most active in the world, which brings its share of difficulties during cultivation and sorting of the coffee: the cherries must be thoroughly cleaned to avoid mechanical damage during sorting at the local La Esperanza mill. The small 30-hectare farm produces coffee on 29 hectares and is an important source of income for many residents of the town of San Pedro Yepocapa.
