La Labor | La La Bour

No Labor | No Labor One of the many coffee farms spread across Guatemala, specifically in Ciudad area, covering an area of 70 hectares at an altitude ranging between 1980-1300 meters above sea level, managed by a man named Francisco who comes from the fourth generation of a family that has known nothing but coffee cultivation for nearly eighty years. According to Cheepsy — as his friends like to call him — sustainability holds a place of utmost importance; therefore, he has dedicated himself to rehabilitating and rebuilding the farm, investing large sums of money through which he was able to preserve the coffee trees and keep the agricultural environment vibrant. He achieved remarkable success in making it a training center for emerging farmers on coffee processing, hosting the first international coffee processing course in 2020 AD, and has continued to offer educational courses since then. This crop was processed using the dry method, and the result after roasting was a blend of hints of sweetness and fruitiness suitable for espresso drinks and drip brewing. Hints: brown sugar, red grape, jasmine Processing: dried Altitude: 1980 - 1300 meters Variety: Red Bourbon