A couple weeks ago, we had the honor of hosting Urisar De Leon, a great producer from Huehuetenango. For those who know him, his passion for coffee has set him apart in this region. This visit allowed us to strengthen our relationship and share key insights that we believe will make a meaningful impact on his continued growth and that of our partnership. Over two days, we opened the doors to our facilities to show our operations and share our team’s knowledge in various areas, reaffirming our commitment to driving our allied producers toward excellence.
Day 1: Exploring Our Facilities and Exchanging Knowledge
The first day began with visiting two producers from the Entre Volcanes program in Antigua, aiming to compare agricultural practices and foster knowledge-sharing by comparing Antigua region and Huehuetenango. The discussion was also focused on current industry challenges, such as labor shortages in Guatemala, and the future of production in different areas. One key topic was the importance of motivating young people to see a promising future in coffee and to continue innovating within the industry. Urisar wants to leave his son something worth working for, his focus more than being successful in the coffee industry is on providing his son with better tools than he has had so that, if he wants, he can continue growing in this great industry.
Later in the afternoon, we introduced Urisar to Luis Sagche, one of our standout producers within the Entre Volcanes program. In addition to being a dedicated producer, Luis oversees processes at San Miguel mill and helped demonstrate how we manage micro and large lots while maintaining strict quality control. We discussed topics like the batch system we use to ensure traceability, particularly for high-quality coffees like those from Urisar’s farm, El Paraíso.
We went for a tour of our facilities, where we showed him the operations of both the wet and dry mills. We provided a detailed explanation of how we maintain traceability at every stage of the process, which we consider fundamental to delivering the quality our clients expect. We also discussed best practices for coffee storage and the ideal conditions to preserve its freshness and unique characteristics.
Day 2: Preserving the Essence of His Farm and Building New Skills
The second day focused on in-depth conversations about preserving the essence and reputation of his farm. We discussed how together, we have built a strong brand around the coffees produced at El Paraíso and the importance of maintaining consistent quality standards.
We then conducted an intensive quality control course led by Johnny, a member of our Quality Control team at our headquarters in Guatemala city. This course covered cupping protocols, flavor identification, and sensory analysis. Knowing that Urisar is increasingly interested in implementing an internal quality control system at his farm, we demonstrated the benefits of having an on-site cupping lab and offered to assist him in setting one up. If you’re interested in supporting this project, please feel free to contact us to explore how you can contribute.
To wrap up the visit, we held a comprehensive roasting course. During this session, we explained how various roasting factors impact coffee behavior and how proper roasting can highlight the unique qualities of each lot. We emphasized the importance of regular practice to master this process and achieve greater clarity in cup qualities during cuppings.
Conclusion:
Urisar’s visit was a rewarding experience for both him and our team. We said our goodbyes with the confidence that he’s returning to his farm equipped with new insights and tools that will undoubtedly help him continue to grow. We firmly believe Urisar has the potential to achieve great milestones, including winning the Cup of Excellence, and we’re thrilled to be part of his journey toward success.
We also extend our gratitude to our clients who have supported his growth year after year. Together, we can continue empowering passionate producers like him to reach new heights.
