Fredy Orantes runs his farm Buena Vista in the volcanic soils of Fraijanes, Guatemala, where altitude, climate, and his own attention to detail create ideal conditions for exceptional coffee. Known for mastering both larger lots and small microlots, Fredy ensures that every step of harvesting and processing is done with precision.

Sustainability is central to his approach. The farm is rich with grevillea, cuje, and a mix of fruit and native trees, providing shade and biodiversity. The soil is nourished with organic matter such as composted leaves, branches, and coffee pulp, supporting long-term fertility. Without fences, the farm remains open to native wildlife, allowing birds and animals to move freely through the land.

Always curious and experimental, Fredy has planted new varieties like Pacamara—25 cuerdas in 2019—which are now bearing fruit. Combined with his innovative processing methods, these plantings reflect his commitment to both tradition and innovation, and to producing coffees that stand out in clarity, complexity, and sustainability.

Natural coffee beans are processed using a traditional method where the coffee cherries are dried with the fruit still intact, allowing the beans to absorb the fruit’s sugars and flavors. After harvesting, the cherries are spread out on raised beds or patios and left to dry under the sun. The cherries are regularly turned to ensure even drying and prevent mold. This process can take two to four weeks, depending on the climate. Once the cherries have dried to the desired moisture content, the outer fruit layer is removed mechanically, revealing the coffee beans inside. The natural process tends to produce coffee with a fuller body, rich sweetness, and fruit-forward flavors, often with notes of berries, tropical fruits, and chocolate.