This Catuaí was produced by Fredy Orantes on his seven-hectare farm, Buena Vista, named for its beautiful views over the town of Santa Rosa. Sitting at 1,870 MASL, the farm benefits from mineral-rich volcanic soils fed by nearby Volcán Pacaya. The region's abundant sunshine also provides ideal conditions for drying natural coffees. In the cup, expect notes of stewed apricot and tropical fruits, finishing with hazelnut praline.
Buena Vista is located in the municipality of Fraijanes, in the south-eastern corner of Guatemala. Fredy produces around 830 kg of coffee each harvest. Biodiversity sits at the heart of his farming philosophy. He cultivates a diverse range of trees, produces organic compost to nourish his coffee plants, and leaves the farm unfenced so native wildlife can move freely. This thoughtful approach helps create a healthy, resilient ecosystem and reflects the care behind the expressive coffees for which Fredy has become known.
For several years, Fredy has worked with green coffee exporter and importer Primavera. Founded in 2014 by Nadine Rasch, whose family has been growing coffee in Guatemala for four generations, Primavera began by importing Guatemalan coffee into the UK before expanding its operations in Guatemala. Today, its team works closely with producers across the country to build long-term, equitable partnerships.
Primavera employs Q Graders and laboratory staff who cup coffees throughout the harvest to assist with sorting and quality evaluation, while its team of agronomists provides year-round technical support to producers. The company focuses on working with small-scale growers in some of Guatemala's most remote and celebrated coffee-producing regions, helping them improve quality through practical agricultural support and technical guidance.
After harvesting, Fredy soaks the coffee cherries in water to remove dust and any floating cherries, which are typically immature or defective. This initial soak also helps reduce microbial activity and equalise the temperature of the cherries before drying.
The cherries are then spread across raised drying beds. Cooler temperatures and more frequent cloud cover during this harvest extended the drying period to around 25–30 days, requiring careful management throughout. To promote even drying, the cherries are turned regularly. Each morning at around 10 am., Fredy spreads the coffee onto the beds before collecting it again at approximately 2 pm., ensuring it dries during the warmest part of the day.
Once fully dried, the cherries are milled at Primavera's dry mill in Fraijanes before being sorted, bagged and prepared for export.
This is the second coffee we've purchased through Primavera, and it arrived in the UK in July 2026. A key part of Primavera's sourcing model is providing producers with prompt payment, helping reduce financial pressure during harvest. Farmers receive payment in full within three to five business days of delivering their coffee to Primavera's dry mill, enabling them to pay workers promptly and cover the significant costs associated with the harvest.
If you're not sure which coffee is for you, or you want to try them all, then our discovery pack is just what you need.
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