Story
The Association of Shejuyú Atitlán Agricultural and Organic Producers (AAPOSA) brings together 150 Tz'utujil farmers dedicated to producing high-quality, environmentally friendly coffee.
Founded in the 2000s by around one hundred members, the association continues to support its producers today through technical assistance and organic inputs—such as pulp-based compost, liquid fertilizers made from mountain microorganisms, and floral compounds to fight coffee leaf rust.
Daily life for these families begins at 6:30 AM on small farms tucked between valleys and mountains. Depending on the season, farmers prune the trees, apply organic rust treatments, or fertilize the soil and foliage, keeping a close eye on plant health and crop quality.
Even after the harvest, their connection to nature remains front and center. The farms are situated within a biological reserve surrounded by a forest rich in wildlife. Avocado farming further supports this ecosystem—a sanctuary for numerous bird and mammal species—ensuring a healthy balance between agriculture and biodiversity.
AAPOSA embodies a community that blends tradition, quality, and sustainability. Through their daily work, these Tz'utujil producers preserve a unique natural and cultural heritage while crafting an exceptional organic coffee that reflects their deep commitment to their land.
Region
AAPOSA's farms are located in the Santiago Atitlán region of Guatemala, around Lake Atitlán. The volcanic landscape and nutrient-rich soils, combined with an altitude ranging between 1,550 and 2,000 meters, create an ideal environment for coffee cultivation.
Variety
Bourbon—a coffee variety originally traced back to Ethiopia via Yemen and Bourbon Island—is prized for its exceptional cup quality, though it yields less and remains susceptible to disease. It thrives at higher altitudes (1,000 to 2,000 meters) in nitrogen-rich volcanic soils, producing small, dense cherries.
Caturra, a natural mutation of Bourbon, is more compact, making harvesting easier on steep slopes. It offers higher yields along with a bright acidity and floral, fruity notes. While slightly more disease-resistant than Bourbon, Caturra still requires attentive management to stay healthy and productive.
Process
In Guatemala, the vast majority of export-grade coffees are processed using the traditional washed method, which relies on fermentation and washing. Producers most commonly favor dry fermentation—where depulped cherries ferment in tanks without added water—unlike wet fermentation, which fully submerges the beans. This approach generally yields richer, more complex coffees, though sometimes with a bit less clarity in their flavor profile.
While this time-honored expertise remains the standard across the country, some farms are now exploring alternatives. You can find experiments with natural processes (drying the bean inside the fruit) or honey methods, which leave a portion of the mucilage to dry on the bean. Nevertheless, these trial runs remain relatively limited compared to other Central American countries like Panama, Costa Rica, or to a lesser extent, El Salvador and Nicaragua.
