Andres Godolfredo Cano is a second-generation coffee producer in the town of San Antonio Huista in Huehuetenango. During the harvest he makes sure that only the ripest cherries are picked and depulped the same day of the picking. Andres fermented his coffee with water for 36 hours. After the monitored fermentation process the coffee was washed and laid on patios to dry in the sun for four days. The coffee was stored in a cool and dry warehouse till it was dry-milled and exported.

The name of Andres’ farm is called Buena Vista, “A goof view”. He named the farm due to its location on the highest part of the mountains of San Antonio Huista. “Getting there takes 2 hours and 40 minutes walking and in the morning the view is spectacular with the rising sun”, tells Andres.

Andres was first a vegetable farmer but 10 years ago he sold his land and was able to buy this farm what he is taking care of now. “It has been a dream come true to work and be part of the coffee market”, explains Andres.

WHAT DOES THE FUTURE HOLD?

In the future Andres is interested in educating herself further and learning more about the new processing methods.

THOUGHTS FROM THE PRODUCER

“When I was young I worked very hard with a thought that one day I’d like to be a coffee producer. Now I have reached this dream and I am still very motivated to work on my farm from 6 am to 6 pm. The coffee is the passion of my life and I do not mind investing in order to see healthy plants and trees. I want to keep on working with coffee while I can and inspire the other generations to do so as well”, tells Andres.


Size of farm: 23.6 hectare
Coffee produced: 5,000 kg avg
Rainfall: 2,300 ml
Temperature: 18 - 24ºC avg
Water supply: natural water
Shade trees: Inga and Gravilea

FarmerAndres Godolfredo Cano
FarmBuena Vista
VarietyCaturra and Bourbon
ProcessWashed
Altitude1,750 - 1,820 masl
RegionHuehuetenango
CountryGuatemala
Sourced byTWCS
Harvest2020

Cupping Notes

hazelnut, cocoa, red apple

Methods