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Francisco Lorenzo Pablo | Espresso

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening


Producer: Francisco Lorenzo Pablo

Region: Todo Santos, Huehuetenango

Varietals: Bourbon, Caturra

Process: Washed

Altitude: 1650 masl


Francisco Lorenzo Pablo is a member of the smallholder's association called ASPROCDEGUA, and he owns a 4.43-hectare farm called El Chalum. He grows Caturra, Pacamara, and Bourbon varieties on his farm. Once the coffee is picked ripe, it's depulped the same day, then fermented for 18–28 hours. It's washed three times, then laid on patios for 3–4 days to dry.


ASPROCDEGUA (Asociación de Productores de Café Diferenciados y Especiales de Guatemala) is a cooperative association that has members from communities throughout Huehuetenango. The average farm size is 2 hectares—land on which the producers plant coffee as well as other crops for diversification, including bananas, citrus fruit like oranges and lemons, avocado, guava, and cassava. The organization offers its members access to technical assistance and routinely provides services such as soil analysis, test farms, and social projects based on food security, education, and nutrition.



Francisco Lorenzo Pablo | Espresso

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