This is our first Guatemalan coffee, a lot made up of caturra, bourbon and pache. It was produced by Luis Hernandez Lopez on his 2.6-hectare farm Los Laureles, named after the laurel trees that shade the coffee plants. Situated at 1,675–1,740 MASL, the farm has been in Luis’s family since 1995, when it was passed down from his parents. Today, he cultivates it with the hope of one day handing it on to his own children. In the cup, we’re tasting loads of blackberry, orange zest and caramel.
We were excited to work with Primavera for the first time to purchase this coffee. Since their establishment in 2013, Primavera have been focused on creating economic sustainability in specialty coffee. In practice, this means offering producers fair, stable prices that reflect their work, input costs, and quality — and paying these in a timely manner.
A central part of this approach has been building long-term relationships with producers, making coffee quality a guiding principle in decision-making. Through their sister company, La Central de Café (the export arm), Primavera provide support with quality control protocols, workshops on plant health, farming practices, and post-harvest processing — all designed to help producers elevate the quality of their coffee.
The cherries were selectively harvested to ensure that only those of the ideal ripeness are picked. The cherries were pulped on the same day as being picked, fermented for 36 hours, then washed and sun-dried on patios for 4-5 days.
This is the first coffee we’ve purchased from Primavera, and it landed in the UK in July 2025. A key part of Primavera’s model is taking on financial risk in order to build trust with producers. Farmers receive payment in full within 3–5 business days of delivering coffee to Primavera’s warehouse. This allows them to pay their workers promptly and cover the significant expenses incurred during 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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