n the heart of Guatemala’s rugged San Pedro Necta municipality, where the mountains of Huehuetenango stretch wide and high, lies La Garita, a farm as storied as the region it calls home. Owned by Jose Andres, this farm is named after the narrow passage it offers to local producers, a gateway to the region’s rich coffee traditions. Jose Andres began cultivating coffee in 2001, and over the past two decades, his 18-hectare farm has become a testament to dedication and the art of coffee farming. With varieties like Bourbon, Caturra, and Catuai flourishing under the shade of native Inga, cypress, and Grevillea trees, La Garita’s coffee is nurtured with organic compost, ensuring every bean carries the essence of its fertile land. The journey to La Garita may be treacherous, but the reward is coffee with a depth and character that echoes the rugged beauty of its origin.

Jose Andres doesn’t just grow coffee; he nurtures a community. With fermentation and drying facilities on-site, every batch is meticulously processed—separated by density, fermented for 24 hours, and sun-dried for up to 14 days. His commitment to sustainability shines through in his innovative use of sedimentation pits and natural filters to purify water from coffee processing. This forward-thinking approach isn’t just about preserving the environment—it’s about securing the future of coffee in this region. Despite the challenges of scarce labor, Jose Andres leads his community with a vision of ensuring that every farmer in the area can deliver their coffee at the best possible price, safeguarding their shared legacy for generations to come.