In the tropical forests of Guatemala, coffee is ever-changing. It shifts with new practices, new generations, new hands — but the pursuit of quality remains constant. A truth Raul Rodas embraced when collaborating with Finca La Serrania Guatemala and Finca Santa Rita.

Finca Santa Rita has evolved steadily over the years: renamed under Rita Cohen’s stewardship, expanded with new varieties, and refined through updated processing techniques. Finca La Serranía carries a similar rhythm of renewal, shaped across generations and currently guided by Pedro Fernández. Each transition responds to the present moment, while strengthening a legacy rooted in land and craft.

In coffee, change is survival. But when done with intention, it is also reverent to history.

Together with Raul, both estates expressed that philosophy through two naturally processed lots that were crafted to highlight terroir with clarity and confidence.

Here, the Guatemala Finca Santa Rita unfolds in quietly refined layers of chocolate, brown sugar, plum, raisin, and almond. While the Guatemala Finca La Serranía Kimono Natural leans into the vivid elegance of cherry, plum, prune, and baker’s chocolate. 

Both cups express transformation deeply tied to origin. So join us in transforming cups of coffee into a way to honor the past — while learning to shape what comes next.