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Thelma de Gutierrez has been surrounded by coffee her entire life

A third-generation coffee farmer, Thelma purchase Finca Madre Tierra in 2006 and has been tirelessly focused on improving coffee quality on her farm, no matter the challenges. Through thick and thin, Thelma says, “my love and passion for coffee is what keeps us going.”

The farm sits on the top of a hill in the Ilamatepec mountain range near the town of Ataco. The soil is rich and fertile thanks to volcanic deposits. A natural spring provides water throughout the year. The farm is verdant with native shade trees that also provide food and shelter to native and migrating animals.

During the harvest, all cherry is selectively handpicked to ensure high quality coffee. Ripe cherry is laid on raised beds where they sundry for 18 to 20 days. Workers turn drying cherry frequently to promote even drying. Dried cherry is rested and then transported to Beneficio El Carmen, a dry mill in Concepcion de Ataco, Ahuachapan. In total, coffee rests 60 to 150 days between the time it finishes drying and export.

The farm uses a holistic ecological system to control infestations and disease. By nurturing fungi or insects that are harmless or beneficial to coffee trees and naturally prey on the diseases and pests that attack coffee trees, Thelma creates natural protection for her farm that improve rather than harms the environment.

In a cup, expect a balanced sweet-tart fruity flavour with hint of peanut butter.

Please enjoy!

Thelma de Gutierrez has been surrounded by coffee her entire life
A third-generation coffee farmer, Thelma purchase Finca Madre Tierra in 2006 and has been tirelessly focused on improving coffee quality on her farm, no matter the challenges. Through thick and thin, Thelma says, “my love and passion for coffee is what keeps us going.”
The farm sits on the top of a hill in the Ilamatepec mountain range near the town of Ataco. The soil is rich and fertile thanks to volcanic deposits. A natural spring provides water throughout the year. The farm is verdant with native shade trees that also provide food and shelter to native and migrating animals.
During the harvest, all cherry is selectively handpicked to ensure high quality coffee. Ripe cherry is laid on raised beds where they sundry for 18 to 20 days. Workers turn drying cherry frequently to promote even drying. Dried cherry is rested and then transported to Beneficio El Carmen, a dry mill in Concepcion de Ataco, Ahuachapan. In total, coffee rests 60 to 150 days between the time it finishes drying and export.
The farm uses a holistic ecological system to control infestations and disease. By nurturing fungi or insects that are harmless or beneficial to coffee trees and naturally prey on the diseases and pests that attack coffee trees, Thelma creates natural protection for her farm that improve rather than harms the environment.
In a cup, expect a balanced sweet-tart fruity flavour with hint of peanut butter.
Please enjoy!