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Natural Process Details
The Ayarza Natural process begins by harvesting ripe cherries and soaking them for 50 hours in plastic bags.
After that, the entire fruit is dried intact on concrete patios for about 11 days, with regular turning to ensure
even drying and prevent fermentation, 5 to 6 days then finished in guardióas. This slow drying process
ensures that each cherry is thoroughly dried, setting the stage for exceptional coffee.
Cooperativa El Porvenir
Discerning Cooperatives like El Porvenir cup through every turn-in, evaluating the pickings they receive from their
members, rejecting those that don't pass muster and creating distinct profiles of those approved. The Ayarza
Wine Series is a collection of deeply fruited, markedly winey coffees, each processed differently: Washed, honey,
and natural processed. Each of these display intense fruits, slightly fermented character reminiscent of wine,
candied sweetness, and depth of body, each through their unique lens.
Cooperativa El Porvenir represents the hard work and dedication of nine producing families and twenty eight
farms in the area surrounding Laguna de Ayarza, in South East Guatemala. Farming families include the Lorenzo,
Zapata, Aguirre, Najera, Mendez, Sandoval, Ortega, Martinez, and Barrera families. Average growing altitude in
this region is 1800 MASL, and coffees are processed at 1500 MASL. Farmers grow red and yellow Catuaí, Pache,
and red and yellow Bourbon. Coffees are dried 5-6 days on the patios, then finished in guardióas. Shade trees in
this area include broadleaf and conifers.
COOPERATIVA EL PORVENIR
Association:
9 Coffee Producers
Families
Altitude:
1,750 - 1,800 MASL
Varieties:
Bourbon, Caturra,
Yellow Catuaí
Processes:
Natural
Location:
Santa Rosa,
Laguna de Ayarza
Producer Families:
Lorenzo, Zapata, Aguirre, Najera,
Mendez, Sandoval, Ortega,
Martinez, and Barrera families
Natural Process Details
The Ayarza Natural process begins by harvesting ripe cherries and soaking them for 50 hours in plastic bags.
After that, the entire fruit is dried intact on concrete patios for about 11 days, with regular turning to ensure
even drying and prevent fermentation, 5 to 6 days then finished in guardióas. This slow drying process
ensures that each cherry is thoroughly dried, setting the stage for exceptional coffee.
Cooperativa El Porvenir
Discerning Cooperatives like El Porvenir cup through every turn-in, evaluating the pickings they receive from their
members, rejecting those that don't pass muster and creating distinct profiles of those approved. The Ayarza
Wine Series is a collection of deeply fruited, markedly winey coffees, each processed differently: Washed, honey,
and natural processed. Each of these display intense fruits, slightly fermented character reminiscent of wine,
candied sweetness, and depth of body, each through their unique lens.
Cooperativa El Porvenir represents the hard work and dedication of nine producing families and twenty eight
farms in the area surrounding Laguna de Ayarza, in South East Guatemala. Farming families include the Lorenzo,
Zapata, Aguirre, Najera, Mendez, Sandoval, Ortega, Martinez, and Barrera families. Average growing altitude in
this region is 1800 MASL, and coffees are processed at 1500 MASL. Farmers grow red and yellow Catuaí, Pache,
and red and yellow Bourbon. Coffees are dried 5-6 days on the patios, then finished in guardióas. Shade trees in
this area include broadleaf and conifers.
COOPERATIVA EL PORVENIR
Association:
9 Coffee Producers
Families
Altitude:
1,750 - 1,800 MASL
Varieties:
Bourbon, Caturra,
Yellow Catuaí
Processes:
Natural
Location:
Santa Rosa,
Laguna de Ayarza
Producer Families:
Lorenzo, Zapata, Aguirre, Najera,
Mendez, Sandoval, Ortega,
Martinez, and Barrera families