Guatemala Piedra Azul

Piedra Azul, located in La Libertad, Huehuetenango, Guatemala, is managed by the Vides Family at an altitude ranging from 1,500 to 1,800 meters above sea level. The farm was acquired in 1956 by Roberto Molina, who began planting Caturra and Bourbon coffee varieties. Following his death in 2012, his wife, Yolanda Garrido de Molina, managed the farm until 2016. Since then, Roberto Molina’s nephews, part of the Vides Family, have taken charge, producing washed, natural, and honey-processed coffees.

The coffee processing at Piedra Azul is methodical and quality-focused. The coffee is manually picked based on maturity and Brix levels. After a 24-hour pre-fermentation period in the picking bags, the coffee is weighed, sorted, de-pulped, and fermented for 15 to 24 hours, depending on the climate. The drying process lasts 15 to 18 days, with the coffee being moved regularly to ensure even drying. After processing, the coffee is stored in nylon bags at the farms warehouse before being transported to the dry mill, where it is meticulously tracked for traceability.

Piedra Azul supports four community schools, provides scholarships for coffee specialization, and manages several tree-planting projects as part of its commitment to social and environmental responsibility.