Production

Location

Farms are located over the mountain range of Montecillos, in the municipalities of Chinacla, Marcala and San José, department of La Paz, at an altitude of 1,550 to 1,670 meters MSL. Predominant variety is Catuai, known by its attributes in the cup.

Farm Management

Farms are managed under modern and efficient practices of production that guarantee products of high quality and the conservation of the environment. Also, Café Xinacla counts with managerial mechanisms and labor conditions that promote social equity and assure the enterprise sustainability.

Drying and Storage

Having the appropriate infrastructure and good management during the process of drying in patios and storage guarantee the quality coffee that is produced.

Quality Controls

The implementation of an efficient Quality System has permitted Café Xinacla become high quality coffee producers. This is possible thanks to constant monitoring of critical points during the processes such as: recollection, reception, milling, drying and storage through samples and cupping by lots.

Within the process of integration in the coffee value chain, we have acquired and strengthen knowledge in quality through Cupping and Barista in markets with participation in the Specialty Coffee Conference & Exhibition (SCAA), Coffee Congress and Exchange of Experiences in Guatemala.

Harvest

During the coffee harvest season, the first step is to train hand pickers and emphasize in selecting only red coffee cherries. Quality coffee begins with good practices in recollection.

Coffee Harvesting and Recollection

The excellent work that is made during the harvest is reflected in the high quality cherries received in the wet mill.

This is a result of the effort in training our people to implement good practices in coffee recollection, wet milling and agronomic management to secure the obtention of a high quality coffee.

Coffee processing facilities

Coffee is processed observing good practices in wet milling with strict quality controls during all the stages and the delicate technique that coffee should have in order to preserve quality.