Oswaldo Perez / Flor Del Café Organic | Guatemala

100% Organic Certified

The Cup

Caramel Nougat / Raisin / Melon 

Roast 

Light-Med

Producer/Farm | Oswaldo Perez, Finca Flor Del Cafe

Variety | Marsellesa

Altitude | 1500-1800 masl

Region | Agua Dulce, Cuilco, Huehuetenango

Process | Washed

THE MAN BEHIND FLOR DEL CAFÉ

OSWALDO PEREZ

In the distant Agua Dulce region of Cuilco, nestled in the western part of Huehuetenango, lies Flor Del Café—an organic paradise that owes its complexity and vibrancy to the ideal
growing conditions of high altitude and rich soil. The story starts with Oswaldo Pérez, the youngest of eight siblings from a coffee-growing family. His father, Oswaldo Pérez Pérez, was the pioneer in coffee cultivation in Agua Dulce, Cuilco. Despite the remoteness of the area—four hours from the city of Huehuetenango and ten hours from Guatemala City—his father worked tirelessly to establish coffee production. When he passed away, he left parts of his estate to each of his children. While Oswaldo's siblings eventually lost interest in coffee, his passion only grew. He wholeheartedly embraced the management and labor of his own lot, and over the years, he gradually acquired the lots of his siblings. Thus, Oswaldo persevered, nurturing his beloved farm, Flor Del Café. Challenges arose, especially with rising fertilizer costs. Oswaldo turned to organic methods and fertilizers, adapting to his land's needs and maintaining the farm's integrity without synthetic inputs. Oswaldo's son, Max Pérez, continued the coffee legacy, joining in cultivation. Together, they uphold Flor Del Café, honoring their family's heritage. The organic fertilizer used at Flor Del Café is made by Max on his Acatenango farm. Using coffee pulp and organic matter from chickens, he crafts the fertilizer and ships it to Agua Dulce—a family effort that connects two farms and two generations in the pursuit of sustainable, quality coffee.