The Puerta Verde plantation is located in one of the most traditional coffee regions of Guatemala, Antigua, and is owned by the Zelaya family. The volcanoes “Agua and Fuego” provide this area with a microclimate with extremely fertile soil and an average temperature of 25°C. The Zelaya family has its own wet mill and a dry mill, so that they can guarantee quality throughout the process.
This mix of the Bourbon and Bourboncito (dwarf variety of the Bourbon) varieties is processed according to the washed method. In this method, which is widely used in Guatemala, the coffee is first picked by hand. Only by hand picking can only the ripe coffee cherries be harvested with extreme precision. An ingenious control system developed by the family ensures that only the ripe berries reach the wet mill. Here the coffee cherries go through a pulper where the skin and pulp are removed. The coffee then goes into a basin for dry fermentation. The Zelaya family masters this extremely sensitive process in finesse. After fermentation, the coffee is washed and dried on raised beds in a unique greenhouse. In this, the producer has a lot of control over the drying process.