Guatemala, Asproguate, Lago de Atitlan

Big notes of tropical fruit, especially mango and passionfruit, shine through in this stellar coffee grown nearby Lake Atitlan. Recycled water from the lake is used to wash this coffee which has been fermented for 18-24 hours in tanks.

Asproguate Cooperative is a relatively young organization, having been founded in 2014 by 100 organic coffee growers in the Acatenango, Coban, and Chimaltenango regions. The members of Asproguate set out with the express purpose of showing that growing coffee organically is not only better for the environment, but is more economically sustainable and leads to higher incomes. The majority of Asproguate's farms are women-owned, and nearly all of Asproguate's members are of indigenous Kaqchikel and Tz'utujil ethnicity. In 2016, Asproguate opened a new headquarters in San Martín Jilotepeque.

Asproguate's sustainability model has been met with great success and many producers have embraced their sustainable, traceable, and organic practices. The organization has grown quickly, adding over 300 new producer members in the last few years.

This is a certified Fair Trade, Organic Microlot.

Lago de Atitlan, Guatemala

1400 - 2100 masl

Asproguate Cooperative


Bourbon, Caturra, Catuai

Organic, Fair Trade
Tasting Notes

Mango, Dark Chocolate, Passion Fruit

  • French Press
  • AeroPress
  • Pour Over
  • Aeropress w/Prismo - Featured below

  • 20 grams of finely ground coffee
  • Start timer
  • Immediately add 50 grams of water at boiling (208°F - 212°F)
  • Stir for 20 seconds
  • Let sit till 60 total seconds elapse
  • Plunge into cup (20 second plunge)
  • Drink as an espresso shot, or
  • Add 100 grams of hot water for a Short Americano