Monja Blanca comes from a variety of smallholder farmers off the shores of Lake Atitlán, in Guatemala. These producers grow Bourbon, Caturra, Villa Sarchi, Typica, and Catuai. The coffees produced in this area are grown on the slopes of the volcanoes surrounding the lake, between in between 1550-1650 masl. Their proximity to the water allows for hot, dry days and cool nights which slows down cellular respiration and improves the development of sugars and flavor in the beans. This makes for a sweet and balanced cup with medium body.
Juan Francisco Pira, owner of Granos del Sur and Beneficio Santiago La Laguna, where the cherry is processed, opened his milling operations in 1998 and selects the coffees that will make up the blend. As each producer brings their coffee to the mill for processing, they are classified according to cherry ripeness, elevation level and and brix level. Any producer whose coffee is selected for processing receives a premium, which is an economic incentive for them to continue selling their cherry to this mill year after year. Monja Blanca is an excellent choice for those seeking a high quality Guatemalan coffee.
