The Acatenango volcano is the third tallest in Central America, allowing coffee farms to reach very high elevations. Max’s farm reaches as high as 2000m in elevation, so he benefits from a long growing season resulting in a coffee that offers far more than the standard Antigua or Acatenango coffee. It’s finer, more delicate.
Interesting fact. Even though it is dormant, Acatenango volcano is located next to Fuego volcano, which is active and erupting daily. The ashes from Fuego provide rich minerals to the soil of the coffee growing region of Acatenango. Also, because of its closeness to the Pacific Ocean, the region has a privileged warm climate that prevent frosts. In the past few years, the Antigua region, for instance, has been heavily affected by frost.
I actually first met Max Perez in 2012 and we bought his coffee for a couple of years. At the time, I felt Max’s coffee had great potential, but I was unsure if Max was as committed to quality as I expected him to be. I am happy to report that five years later, Max’s coffee is back and the cup quality shows his renewed commitment to quality. We were able to re-kindle this relationship thanks to the work done by Adrian Cabrera and his family of San Miguel coffee. Adrian’s family’s farms and mill are truly impressive and I’m quite confident that we will also be bringing some of his delicious coffees to Canada soon.