Guatemala Santo Domingo coffee is made up of 15-20 small to medium sized producers in the Acatenango region, around the Acatenango and Agua volcanoes. All of these producers' farms are within a 25 mile range of Antigua and altogether they produce between 4 and 5 containers of green coffee per season. The farms are traditionally managed, with lots of shade.

The primary varieties of Arabica are Bourbon and Caturra. The cherry is collected by the miller/exporter and transported to their wet mill about 15-20 miles away in the town of Concepcion. There the wet process, pulping, fermentation, washing and drying is strictly supervised. All the coffee is dried on patios (dryers are there in case of bad weather and they are operated at very low temperatures). The dry mill, where the milling, cleaning, sorting and bagging for export takes place at the same location as the wetmill benficio. The same exporter has been buying coffee from this group of producers for over 25 years assuring consistency from crop to crop.

Cup Characteristics: Typically bright, zesty acidity but also offers a very smoothly textured bittersweet chocolate mouthfeel.