Guatemala Hamacas

Hamacas comes from Bromelias, a family-run farm in La Libertad, Huehuetenango, Guatemala, where coffee grows between 1,950 and 2,000 meters above sea level. The farm is managed by Renardo Ovalle, part of the third generation of the Vides family to grow coffee in Huehuetenango. Today, that generation carries forward a long-standing commitment to producing exceptional coffee while working in balance with the people, land, and communities surrounding their farms. Hamacas is composed of Caturra and San Ramon and undergoes a carefully managed washed process. After harvest, ripe cherries are held for approximately 36 hours before being sorted through a siphon to separate the highest-quality fruit. The coffee is then depulped and undergoes an additional 16-hour dry fermentation before being washed and moved to the patio for drying. Drying takes approximately 15 days and is managed deliberately throughout the process. During the first seven days, the coffee is turned every hour while drying under direct sunlight. From the eighth through fifteenth day, turning is reduced to every four hours, allowing the coffee to finish drying gradually and evenly. For us, Hamacas is a coffee rooted in continuity: generations of knowledge, a remarkable growing environment, and the careful work that happens between picking a ripe cherry and preparing a coffee for export. It is a reminder that great coffee is rarely the result of a single decision, but of many small ones made thoughtfully over time.