A stellar selection of Red and Yellow Caturra from Tadeo's farm, El Rancho, in San Antonio Huista. Tadeo's coffee is clean, balanced and sweet, reminding us of honeycomb, apple and cherry.

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Tadeo Lopez


Producer     Tadeo Lopez

Farm             El Rancho

Region         San Antonio Huista, Huehuetenango

Varieties     Red & Yellow Caturra

Process       Washed

Altitude       1750

Importer     Shared Source


Tadeo Lopez

Tadeo's is an incredibly biodiverse farm, a plethora of fruit trees (avocado,
peach and banana to name a few) are interspersed amongst the coffee shrubs. The soils are high in organic matter and ground cover is kept constant. Fertilization is minimal and applied according to soil analyses.
Tadeo and his son Benjamin manage farm operations equally, but not without some family conflicts, as Benjamin wants to implement new practices both in the field (new pruning techniques to increase production) and in processing (paying pickers more to select only ripe
cherries for example and cleaner more controlled fermentation and drying regimes). These new practices certainly help to improve cup quality, but they don’t come without a cost- with a competitive job market in the US, lots of local pickers have migrated, which has
increased the cost of picking labour. Picking only ripe cherries is even more expensive—Ben and Tadeo told our importing partner Shared Source that this year, they paid double what they paid last year.


Huehuetenango is the highest growing region in Guatemala and is one of only three non-volcanic soil regions in the country. Its clay soils and heavy rainfall make it an ideal environment for high-quality coffee production.


A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s by the rest of Central America, where it is now one of the most economically important varieties. At high altitudes Caturra has strong quality and yield potential but unfortunately, is quite susceptible to disease.


Tadeo’s de-pulper is located on his farm (instead of at his house, at lower elevation), so he de-pulps the coffee the same day that it’s picked on the farm. After being de-pulped, the coffee undergoes controlled tank fermentation for about twenty-five hours. From there, it’s left for a reposo- a period of time where it’s left under cold water- before washing it. Then, the coffee is brought down to the newly-built raised beds outside of the house, where it’s left to dry under mesh coverings over ten to fifteen days.



Shared Source - Shared Source exports from Colombia and Guatemala and imports into the US. They are farmgate purchasers,
paying in-full directly to producers or their independent associations, upon delivery of parchment, in local currency.

Farmgate Pricing

What's this?

FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs.

Farmgate: the price paid by the exporter or other buyer to the producer or producer organization.

1,900 Quetzales per quintal (100lbs) - approximately 2.45 USD per lb

Lot Size

Subtext purchased 414kg.

Relationship Length

This is the sixth year that Shared Source has worked with Tadeo, and the second year that Subtext has sourced his coffee.


Subtext cupping score of 86