Download Sheet

1750 - 2100 masl


Washed / Natural


La Libertad, Huehuetenango


Bourbon, Caturra, Pacamara


Renardo Ovalle Vides


January - March


April - June

Las Terrazas is situated in the middle of a limestone valley in la Libertad, Huehuetenango. The valley creates a stable microclimate, protecting the farm from extreme weather conditions. This, along with the chalky soils contributes to the dense, syrupy body, and pronounced malic acidity in the cup. Coffee grows at up to 2100 masl here, giving the cup a very refined acidity and floral characteristics. Las Terrazas was purchased by Renardo Ovalle Vides in 2012, with the intention of growing different varietals such as SL28, pacas, pacamara, typical and geisha. Renardo has also been experimenting with honey and natural processing, and has built a parabolic drier in order to create a clean cup in the humid conditions.

Large parts of the farm are protected areas of wild forest, much of which is used to prevent soil erosion and reduce the plants exposure to winds. This is based on a permaculture model, with the intention of sustainability and respect for the environment, to try and recreate coffee’s natural habitat in high altitude forests.

We have 6 lots available, representing small lots from around the farm. The 5 washed lots of coffee were fermented in tiled reservoirs for 18 hours before being washed and graded in channels. After grading the coffee was soaked in tanks for 12 hours.

There is also a traditional natural processed lot - FSC-1186 - that was dried on patio beds.



FSC-1182: Cuevitas *SOLD OUT*

Variety: Caturra

Process: Washed & Soaked, Extended fermentation

Drying Method: Patio

Cup Profile Cherry, pineapple, strawberry, watermelon. Caramel sweetness, creamy body.

Score: 89


FSC-1183: La Ventana  *SOLD OUT*

Variety: Caturra

Process: Washed & Soaked

Drying Method: Patio

Cup Profile: Orange, caramel, cherry cola. Sweet and sparkling.

Score: 86


FSC-1184: Terrazas IV *SOLD OUT*

Variety: Caturra

Process: Washed & Soaked

Drying Method: Patio

Cup Profile: Blackcurrant, raspberry, strawberry jam. Red pepper. Very sweet!

Score: 88


FSC-1185: Pacamara *SOLD OUT*

Variety: Pacamara

Process: Washed & Soaked

Drying Method: Patio

Cup Profile: Peach, lemon, chocolate. Cordial like sweetness with a velvety body.

Score: 87


FSC-1186: Natural *SOLD OUT*

Variety: Caturra & Bourbon

Process: Natural

Drying Method: Patio

Cup Profile: Papaya, peaches, cream. Thick, chocolatey body

Score: 86.5


FSC-1187: Terrazas III *SOLD OUT*

Variety: Caturra

Process: Washed & Soaked

Drying Method: Patio

Cup Profile Black cherry, red apple, red berries. Sweet and complex.

Score: 87