Description of Coffee Flavor characteristics of La Reforma y Anexos Manor in Guatemala

Published: Oct 01, 2026 Author: World Gafei Last Updated: Oct/01/2026 203 views

Professional Coffee knowledge Exchange more information on coffee beans Please follow Coffee Workshop (official Wechat account cafe_style) La Reforma y Anexos coffee production began on the La Reforma farm acquired by Manuel Perez in 1904 for the production of tobacco, corn and beans. Later, his son Leonardo continued to grow the same crop until 1939.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

La Reforma y Anexos

Coffee production began in 1904 with Manuel Perez's acquisition of La Reforma Farm, which was used to produce tobacco, corn and beans.

His son Leonardo continued to grow the same crop until Leonardo II began growing coffee in 1939. Leonardo II began composing early; he and his brothers and sisters cut coffee and then hand-processed it. He said that when the coffee was cooked, they put it on a mule and walked for six days from Agua Dulce, Quelco all the way to Huehuetango, and when he returned he was happy because he had sold the coffee and could ride the mule back to the farm.

Today, the fourth generation continues to grow this fascinating crop, which is so important to the Perez family that the fifth generation is already working to make this farm one of the best in Huehuetenango.

Seventh place in Guatemala 2019

Farm name: La Reforma y Anaxos

Farmers/representatives: La Reforma Y Asociados, S. A.

Score: 89.41

Altitude: 1400 - 1800 m

City: Agua Dulce

Area: Huehuetenango

Flavor: Honey, floral, peach, orange, cherry, vanilla, candy, melon, lychee, grape, orange, red fruit, rose

Acidity: Bright and complex, tartaric and quinic acids, intense

Other: silky body, butter and clear, honey sweet, butterscotch

Treatment system: water washing treatment

Breed: Gesha

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