Café Xinca is grown in the mountains of southeastern Guatemala in rich, dark and fertile volcanic soils. Once a year, the ripe, red Arabica (the quintessential specialty coffee known for its exceptional flavor) coffee beans are picked by hand, hulled, washed, sun-dried, and placed into burlap sacks for export.  Upon arrival in the United States, Café Xinca is roasted at Orange Roasters, a family run roasting business in Orange, Virginia. Master Roaster Al Welker (pictured left) roasts our coffee in small batches, never exceeding 35 lbs in any particular roast, which is a sign of high-quality roasting, producing the full-flavor associated with coffees from my country, Guatemala.

Anavela and Al Roasting