Guatemala Adipsa, La Asociacion de Desarrola Integral Progresista de San Agustin Acasaguatlan, has its main office in the village of San Agustin Acasaguatlan in the Department of El Progreso, Guatemala. Adipsa was the first producer group with the ECOQ^TM Certification.

Adipsa is located in the Sierra de las Minas mountain range, in a national reserve. The Sierra de las Minas has a very special microclimate, it is unique because the mountain range is spread east to west. Organic agriculture is used in this area which helps environmental and social sustainability for the region.

Adipsa began in 1996 as a reforestation project with coffee and shade trees. Adipsa focuses on a few main goals, including the environment, production, education and micro-climate. They focus on environment in protecting wildlife and nature in the area. The producers work to improve the soil and protect their water sources. There is a focus on production, through promotion of diversification of cash crops so members have a steadier and more stable source of income throughout the year. Education is a main focus; there are scholarships available for the children of members for elementary and middle school. 300 children have already benefited from these scholarships! Also micro-loans assist members with small loans to start the harvest or invest in buying seeds.

Altitude: 3600-4500 feet
Variety: Catuai, Caturra, Pache Colis, Pache Cubano, Bourbon
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: January-March

Cup Characteristics: sweet, chocolate nutty at the crust, honeyed, floral slight citrus nice acidity clean and smooth

Adisque, Association de Desarollo Integral Sostenible de Quetzaltepeque, was founded in 1995, with 250 women and 120 male members. The Cooperative lays in the municipality of Quetzaltepeque, in the Department of Chiquimula, Guatemala. The region is characterized by the mountain chains of Sierra la Minas of the Southeast, almost bordering Honduras. Adisque coffee benefits from a combination of high altitude, microclimates, ideal rainfalls, rich mineral soils, shade canopies and abundant river water to produce a delightfully complex cup.

Altitude: 4200 feet
Variety: Bourbon, Caturra
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: December-March

Cup Characteristics: pronounced acidity, floral aroma, delicate sweet and spicy notes and a full body

Asobagri is a group located in Huehuetenango, composed of 711 members, 352 certified organic members, 25 transitional organic and 247 conventional members. The group also includes 87 organic cardamom producers. Most of the members are indigenous Mayan that speak the dialect Q'anjob'al.
The group is spread over 30 small villages surrounded by the Cuchumatanes Mountains and the Maxbal forest reserve. Asobagri's mission is to strengthen the small farmers in the area, promoting and defending environmentally friendly, traditional coffee production by obtaining and maintaining their organic and shade certifications.

Altitude: 3280-5250 feet
Variety: Typica, Bourbon, Caturra, Mundo Novo
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: December-March

Cup Characteristics: sweet fruit aroma, pecan nut notes throughout, bright nippy acidity and clean finish

Cooperative Coatan is composed of 550 members, 100 of which are coffee producers. 95 of the growers are men and the other 5 are women. The remaining members work on other various projects aside from coffee production, such as commercializing edible mushrooms and bringing cable TV to the community. The cooperative's leaders are divided into councils focusing on administration, supervision, finance, trade, education, organic coffee and mushroom producers. Coatan is located in San Sebastian Coatan, Huehuetenango. The coffee is 73 hectares, producing about 420 quintales of organic coffee per year.

Altitude: 2700-4200 feet
Variety: Typica
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: January-March

Cup Characteristics: distinctive acidity, full body, floral and fruit notes throughout the cup

Cooperative Comal, Comercializacion Maya Alternativa, was founded with the mission to establish an alternative trading market, other than the national market, which is fair, efficient and improves the standard of living of its members. Comal is a civil association that was established in May of 2002. The group is comprised of five associations from five different municipalities in the state of Huehuetenango, Guatemala. The five associations of Comal are located in the Northeastern part of the country in the Cuchumatanes mountain range. The majority of Comal's members belong to the Mayan Man ethnic group, although many ethnicities are represented within the membership, including Maya Kanjobal, Jakalteco,, Chuj, Akateco, Tectiteko, Awacateco, Kiche as well as Mestizos all of who have been profoundly impacted by the Guatemalan Civil War as well as today's poverty.

Despite post Civil War and modern day challenges, coffee and beans have traditionally been cultivated in this region. Today, the association has approximately 390 members of which 164 are working together to sell coffee. For every 100 lbs of coffee they sell, Comal designates $5 as non-revenue in the following way, $1.50 towards administrative costs, $1.50 to educational, $1 to health programs, while the remaining $1.50 goes to each of the five associations. They hope that through their association they will continue to find alternative markets that will respect their culture, men and women, sustainability and community business.

Altitude: 4500 feet
Variety: Bourbon, Caturra
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: December-March

Cup Characteristics: sweet fragrance, floral and fruit forward cup, full creamy body, piquant acidity

Cooperative El Recuerdo is located in the municipality of San Pedro Pinula in the department of Jalapa, Guatemala. The Cooperative's organic coffee program was implemented as an answer to the crisis of 2002, when coffee prices dropped. At first many farmers reacted by leaving their family plots in search of work outside their communities. 60 members of El Recuerdo had a different approach and worked on the organic certification for their coffee fields.

Most coffee production communities in Jalapa range from 1400-1900 meters above sea level. Coffee production has been the motor of development and one of the main sources of income for thousands of farming families. Now at 600 members, the families from the El Recuerdo Cooperative are beginning to see the results of their labor and vision.

Altitude: 4200-5700 feet
Variety: Caturra
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: December-March

Cup Characteristics: Coriander aroma, piquant acidity, creamy body, well balanced, mild sweetness

Cooperative Guaya'b is located in an extremely remote region of Huehuetenango in the highlands of western Guatemala. It is grown by a Mayan farmer Cooperative/Association of Maya-Popti Ethnicity. Guaya'b is located in Jacaltenango, Huehuetenango, about 370 kilometers from Guatemala City. The coffee is grown in the Cuenca of Rio Azul (Blue River Valley). The coffee is grown under lush shade canopies, to reduce erosion while creating a natural habitat for native and migratory bird species. From the introduction of coffee into the Jacaltenango region 40 years ago, the natural habitats, flora and fauna have slowly made a comeback from the once de-forested land. In addition to coffee, Guaya'b members also cultivate honey, offering additional income for the farmers.

Placido Hernandez Rojas, the President of Guaya'b's Board of Directors, hears more birds singing since they starting planting coffee during the 1960's. Coffee also provides local jobs, however, today, coffee growers in this region struggle to motivate younger generations to work in the coffee fields, making it difficult to maintain this community tradition. To prevent younger members of the community from leaving, Guaya'b coffee growers look for competitive prices for coffee, allowing them to pay nice wages and sustain younger farming families. All of Pacido's family work in the production of coffee. Each person has specific responsibilities. For example, as pictured here, Placido's wife, Brigida Ros, is preparing the compost while Placido is responsible for bringing it to the coffee farm. Placido is very proud to be this year's President.

Guaya'b is certified organic and fair trade, and is also certified Bird-Friendly by Smithsonian Migratory Bird Center.

Altitude: 3250-5250 feet
Variety: Typica, Bourbon, Caturra and Catuai
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: December-March

Cup Characteristics: sweet floral and full fruit aroma, rich cherry, raspberry and chocolate tones with a sweet finish.

Cooperative Maya Ixil is situated in the mountains of the tropical Ixcan region in the department of Quiche, Guatemala. The fertile valleys, temperate climate and high altitudes have a positive effect on cup quality, but this high quality cup is also a direct result of the technical crop improvements of the Ixil farmers. These farmers are from the surrounding communities of San Juan Cotzal, San Gaspar Chajul and Santa Maria Nebaj.

Ixil de Avelina evolved out of the necessity to improve coffee prices. In 1998 the group began to organize and succeeded in gaining organic certification. The certification meant not only improving the quality of life for the farmers, but also improving the environment through sustainable agriculture techniques. Maya Ixil's coffee is grown under lush shade trees, preserving native fruits and animal species. Today, more than 125 Quiche families represent the Cooperative and are gaining greater opportunities for business growth and community developments.
Gaspar de la Cruz from Santa Avelina reflects, "Before I became a Cooperative member, I did not know about organic coffee agronomy, but now with the support of Maya Ixil, I have learned and feel very happy because my harvest is selling at a fair price."

Each farmer has a small hand de-pulper at their home, drying and de-pulping before bringing their coffee to the new mill set up in Santa Avelina.

Altitude: 7000 feet
Variety: Bourbon, Caturra
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: December-March

Cup Characteristics: sweet floral fragrance, creamy smooth body, soft citrus and fruit notes, consistent, clean and pleasant

Cooperative Nahuala (Cooperativa de Servicios Varios Nahuala) is located in Quetzaltenango on the Nahuala River Basin. The group was founded in 1978 and is comprised of 126 farmers. The group was formed to connect the farmers with overseas buyers, providing them with higher wages.

The group consistently invests back into the community and into improving coffee quality and crop yields. Nahuala has initiated a reforestation project in the Ixtacapa River area, planting more trees, creating a better environment, inviting more native species to live in the region and healthier soil in the area. The Cooperative has provided training to all of its members in organic production and also implemented diversification projects, encouraging producers to sell honey and organic bananas to the local market. These income diversification programs help stabilize the community. They also manage a very successful composting project that allows the Cooperative members to purchase fertilizer at a reasonable price. The Cooperative is 90% organic and increasing yearly.

Altitude: 1200-1500 feet
Variety: Catuai, Bourbon, Caturra
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: November to February

Cup Characteristics: chocolaty, spicy, sweet floral with hints of raspberry in the aroma, black currant and clove aftertaste, nice sweet acidity.

Finca Santa Isabel is located in the Department of Santa Rosa, about 60k southeast of Guatemala City. Elan Organic has been working with Santa Isabel for the last few years during their transition to become organic. In 2004 Santa Isabel experienced a widespread disease on their coffee plants. After extensive research, the Keller Family decided the only way to rejuvenate the Finca was to implement organic agriculture techniques. The 07-08 harvest was their first to produce certified organic coffee. The highest area of the property is a protected nature reserve, where there are many diverse plant and animal species. Biodiversity and sustainability are key components in the production of Santa Isabel coffee and the preservation of their nature reserve.

Each coffee cherry at Santa Isabel is carefully selected, handpicked and then sorted, guaranteeing a consistent and high quality product. A small amount of the coffees are sundried on the state-of-the-art drying patios while others are machine dried. The majority of their coffee is exported to Asian and European markets, with a small amount being imported into the United States.

Altitude: 3885 feet
Variety: Catuai, Bourbon, Caturra
Processing Method: Washed
Grade: Strictly Hard Bean
Species: Arabica
Harvest: November to February

Cup Characteristics: Consistent cup, chocolate, sweet vanilla aroma, slight citrus tones and a smooth body with a floral finish