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Jesus Bravo | 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: Jesus Bravo Soto

Region: Cuilco, Aldea Oaxaqueño, Huehuetenango

Varietals: Caturra

Process: Washed

Altitude: 1820 masl


Jesús Bravo Soto is a smallholder member of the association known as ASPROCDEGUA, and he owns a 6.64-hectare farm called El Granadillo, where he grows Caturra, Bourbon, and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day, then fermented dry for 18–28 hours before being washed two or three times. The coffee is dried on patios for 3–4 days.


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.





Jesus Bravo | Espresso

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