This is our very first natural processed coffee from Guatemala, and we’re really digging it!

We’re experiencing a sweet and vibrant cup with notes of watermelon candy, lemon & toffee.

When the Ordoñez-Montenegro family purchased land in Santa Rosa de Lima for coffee production in June 2014, they did so in order to strategically leverage a microclimate and soil that's perfect for coffee cultivation. The children had pet rabbits, and these pets were sent to the new farm. Every weekend the kids would say, "Let's visit the rabbits!", and thus the farm was given its name - Los Conejos.

In addition to rich biodiversity, Los Conejos practices multilayer cultivation, or polyculture. This approach improves the overall productivity of the farm, adds layers of income diversification, creates food security for the community, and engages long-term sustainability. Crops fruit on different cycles throughout the year, and animals need tending throughout the year. The farm has goats, chickens and rabbits, as well as bees for pollination and honey production.

Coffee cherries undergo a 48-hour fermentation in sealed tanks with continuous monitoring of temperature and pH levels. They are then spread out on raised beds in a greenhouse for 19 days, turned manually every two hours to ensure even drying, and covered each night to prevent re-moistening. The drying process continues until the coffee reaches an optimal moisture content of 11-12%. - from Onyx Coffee