San Martin Small Farmer Lots, Guatemala

The Asorguate Farmer’s Association was started in 2014 by 100 coffee producers. They produce some of the highest quality and easy-drinking regional coffees.

Their farms average 7.5 acres in size. Ripe coffee cherries are brought to a local wet mill, El Retiro, to be processed. The coffee cherries are stripped of their outer fruit, then go on to be fully washed and dried on raised beds.

Once at the dry mill, Beneficio Seco Las Cruces, a quality inspection is performed and beans are sorted, eliminating undesirable sizes. They go on to be separated by density (twice), before moving on to be color sorted, bagged, and cupped for quality before their voyage to the US.

The resulting cup of San Martin boasts flavors of semi-dark chocolate, molasses, and tangerine.

This washed coffee from Guatemala's San Martin region represents a collaborative effort with Asorguate Farmer's Association, processed through traditional wet methods that emphasize clarity and balance. George Howell Coffee's roasting brings forward notes of semi-dark chocolate and molasses alongside bright tangerine—a profile that bridges richness with citrus acidity. Coffees from this region tend toward such balanced, approachable character, making this lot a solid representation of what George Howell Coffee values in Central American washed coffees.