Guatemala Microlot - Natural FECCEG - Joyabaj Quiche - Grainpro


Bags Available:

26 in stock


FECCEG is a nonprofit organization founded in 2006 to help small coffee producers manage challenges and risks. 15 organizations of producers, associations and cooperatives form the federation today, including the small-scale farms of 1,150 men and 350 women, dedicated to the organic production of specialty coffees, honey, brown sugar, and cocoa. This land is known for its majestic mountains, dotted with volcanoes, and a diversity of microclimates that imprint unique features in our high-quality coffees.

Joyabaj is a community full of valleys, mountains, and water sources. First, the coffee cherries begin a selection process that eliminates floaters. Next, they undergo fermentation with the husk on for 8 hours, then transferred to drying patios or African
Beds. The drying process takes 8-10 days with daily checks to ensure it is properly controlled and uniform. The Joyabaj wet mill operation opened in 2021 and is centrally located and easily accessible. FECCEG provides local producer communities assistance in improving and expanding production, maintaining premium coffee quality, and offering technical assistance to grow high-yielding organic crops. The Joyabaj wet mill produces parchment, natural and honey-processed coffee that is transported to FECCEG’s dry mill in Quetzaltenango for processing and export. The farms are organized by each family since they own their own plots of land and use family labor.

SHB (Strictly Hard Bean), accounts for beans that are cultivated at altitudes of 1,300 M and above. This results in a slower maturation process that enhances flavor complexity.

EP (European Preparation), represents beans that are screen size 15+ and meticulously sorted and cleaned to ensure coffee is free from defects and impurities.

Bag Size

69 Kg Bags


Microlot – Natural FECCEG – Joyabaj Quiche – Grainpro


FECCEG (La Federación Comercializadora de Café Especial de Guatemala)


RPM New Jersey




1,600 – 1,700 M




Catuai, Caturra, Bourbon


January – April

Cupping Notes

Bright Acidity, Syrupy Body, Strawberry, Winey, Chocolate Notes with a Long Sweet Finish

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