La Conserva


La Conserva is the Spanish name for fruit jams or preserves that are fruity and syrupy. This is a common local food, most commonly made with figs, berries, peaches, and manzanilla. Guatemalan sweets have existed since colonial times, they are made with sugar, fruits, and other elements of the country’s gastronomy. They are generally made during Holy Week, and all have unique flavor characteristics depending on the region and fruits. Apart from the profile of this coffee which shares some of the “la conserva” tastes – this concept is also cultural heritage.

The La Conversa coffee is grown in Huehuetenango, one of three non-volcanic regions of Guatemala with the highest and driest areas thanks to the warm winds coming from Mexico. Thus, La Conserva grows mostly in the foothills of the Sierra Madre de Los Cuchumatanes, a mountain range that reaches an elevation of 3,000 MASL. In Nahuatl Huehuetenango means “Place of the Ancients. This coffee is the result of experiments carried out by the PECA team and the farmers with the aim to create more complex and fruity coffees. These were focused on extending fermentation times in cherry, matched with submerged or dry fermentation.

La Conserva has notes of very ripe fruits, peaches in syrup, mangoes in honey!

Farm Varieties
Average Farm Size

0.6 to 2.0 Hectares


La Democracia, Union Cantinil, San Pedro Necta, San Antonio Huista.


1.450 – 1,800 MASL

Technical info

January – April.

Processing Method

Washed. 24 submerged or dry fermentation.


Banana, Avocado, Citrus fruits, and native trees.

Drying Method

Sun-dried on concrete patios and nylon tarps.