Piedra Azul, Guatemala | Washed

Piedra Azul, located in La Libertad, Huehuetenango, Guatemala, is managed by the Vides Family at an altitude ranging from 1,500 to 1,800 meters above sea level. The farm's GPS coordinates are 15033'16.24"N and 91056'27.72"W. The farm was acquired in 1956 by Roberto Molina, who began planting Caturra, Bourbon, and Catua coffee varieties. Following his death in 2012, his wife, Yolanda Garrido de Molina, managed the farm until 2016. Since then, Roberto Molina's nephews, part of the Vides Family, have taken charge, producing washed, natural, and honey-processed coffees.

The farm employs eight permanent workers and between 20 to 45 temporary workers each trimester. The farm spans 25.5 hectares. Some of the main challenges include climate change, fluctuations in rainfall patterns, rising fertilizer costs, and a significant decrease in available labour. These factors create a challenging production environment where careful planning and execution are essential. Future plans include separating the productive matrix by coffee variety to increase yield while maintaining high quality. The farm is also focused on increasing biodiversity by planting more trees.

Piedra Azul supports four community schools, provides scholarships for coffee specialization, and manages several tree-planting projects as part of its commitment to social and environmental responsibility.

The farm produces approximately 35,830 kilograms of green coffee annually, with the harvest occurring between December and March. The varieties grown include Caturra and Bourbon. The coffee cultivation process is carefully managed, with the picking season varying according to altitude. Pest control is a year-round effort, and the farm follows the ANACAFE program for pruning. Fertilization is conducted from March to October, with three applications based on soil test results. The farm's organic material averages 4%. Weed control is managed strategically to facilitate other farming activities. New coffee plants are typically introduced between April and June, aligning with the first rains of the season.

The coffee processing at Piedra Azul is methodical and quality-focused. The coffee is manually picked based on maturity and Brix levels. After a 24-hour pre-fermentation period in the picking bags, the coffee is weighed, sorted, de-pulped, and fermented for 15 to 24 hours, depending on the climate. The drying process lasts 15 to 18 days, with the coffee being moved regularly to ensure even drying. After processing, the coffee is stored in nylon bags at the farm�s warehouse before being transported to the dry mill, where it is meticulously tracked for traceability.

Water management at the farm is conducted with efficiency and sustainability in mind. For coffee processing, the farm uses and reuses water, treating it through filters and natural barriers before reintroducing it to the crops. All water treatment adheres to national standards.

Pest and disease management is proactive, with regular monitoring to prevent outbreaks. The farm uses a flower index to predict plant susceptibility based on weather conditions. The traceability of the coffee is meticulously maintained, with every step from cultivation to export recorded in a software system that logs specific hours and dates.

Piedra Azul does not produce any other crops. The impact of climate change, particularly in temperature and rain distribution, has led to the development of a flowering index that guides farm activities. Financially, the farm faces challenges due to rising production costs, labour shortages, and inflation. To stay competitive, the farm focuses on high-quality production in its middle and high-altitude areas while increasing productivity in lower-altitude areas using resistant coffee varieties.