La Conserva

Group of small-scale producers from Guatemala

La Conserva is the Spanish name for fruit jams/preserves that are fruity and syrupy. This is a common local food, most commonly made with figs, berries, peach, 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 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 coff is the result of experiments carried out by the PECA team and the producers. These were focused on extending fermentation times in cherry, matched with submerged fermentation. This approach represented a significant change compared to the traditional form of processing carried out by producers all over the country. La Conserva has notes of very ripe fruits, peaches in syrup, mangoes in honey!

Farm Varieties

La Democacia, Union Cantinil, San Pedro Necta.




1,400 – 1,800 MASL

Technical info
December to April.
Processing Method

Fermented in cherry for 12 hours and washed after 20-30 hours of fermentation with water.


Ingas, chalum and native trees.

Drying Method

Fully-sun dried on covered raised beds or patios.