The family’s focus has always been on always having the same quality of coffee year after year, which is why the traceability within the farm is very important from planting or pruning within our coffee plantation until the time of harvest when they select the coffee with most accurate Brix degrees and this gives them greater certainty when it comes to quality.
La Labor
Guatemala - Ciudad Guatemala - La Labor - Geisha - Anaerobic washed
GeishaAnaerobic washed
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These coffee producers not only produce specialty coffee but also oxygen
Francisco Adolfo Quezada Montenegro’s family has been dedicated to coffee production for more than 100 years. They are currently in the fifth generation of specialty coffee production. The varieties at the farm are: Bourbons, Geshas, Pacamara and Paches communes.
What’s make this coffee special? The farm is located in the heart of the city of Guatemala. These coffee producers not only produce specialty coffee but also oxygen for Guatemalan capital city, in the middle of 50,000 houses in the area with a population of more than 200,000 people.
This coffee is a special coffee that is harvested manually, in the best way possible to ensure a good fermentation for 3 days. Then it goes to drying at cold temperatures for more than 16 days so that you can enjoy a delicious coffee with exotic and different tones.
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- Guatemala
Origin
region
Ciudad Guatemala terroir
Zona 18 - La Labor
Farm
- Francisco Quezada
Producer
Species
Arabica Variety
Geisha
Process
Anaerobic washed
Drying
10 days patios
Packaging
30kg - Jute bags
Altitude
1500 Area
70 hectares Harvest period
December - February Type of harvest
Manual
Region Ciudad Guatemala
Guatemala City is the capital of Guatemala and the country's most populous city. It lies at an altitude of 1,500 metres and enjoys a tropical climate. The city is surrounded by two volcanoes, which give it a pleasant, cool climate.
Meet Francisco Quezada
A few words about Francisco Quezada
Francisco wants to continue to push the boundaries of speciality coffee and innovate by introducing new exotic varieties and investing in different fermentation and drying processes. His intention is to continually improve the quality of his coffees so that he can obtain better payment terms to maintain the farm and provide good working conditions for his staff.
Analyzed to the nearest gram
Analysis performed on incoming sample
2023/2024
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