SAN LORENZO

Finca San Lorenzo sits in Guatemala’s Cobán region (Alta Verapaz), an area often described as misty and rain-rich, where cloud forest conditions shape both farming and processing. In Cobán, near-constant moisture can lead to highly staggered flowering - reports note there can be multiple flowerings across the year, which makes harvesting and lot separation more complex than in drier regions.

The farm is operated by Luis “Wicho” Valdés III, a third-generation producer associated with both San Lorenzo and the Valdés family’s sister farm, Santa Isabel, with management of San Lorenzo noted since the late 1990s. Cobán’s wet climate also means drying is a constant challenge, so producers often rely on flexible drying approaches - combining raised beds/patios with mechanical drying when needed to protect quality.

Beyond cup quality, the Valdés farms place emphasis on land stewardship and renovation, including replanting areas with native shade species (such as Inga) and integrating other trees (e.g., macadamia) to support soil health, water conservation, and farm resilienc - alongside introducing varieties with improved tolerance to coffee leaf rust (“roya”). In the cup, coffees sold as San Lorenzo lots are commonly described by roasters as clean and bright, often with crisp fruit character and a sweet, refined finish - consistent with what many buyers seek from well-processed Cobán coffees.