Our Story

The Family

In 1971, a horse lover bought a farm nestled in the mountains of Fraijanes, Guatemala, with the intent of housing his horses. A few years later, he was transferred for work-related reasons. His daughter, who remained in Guatemala, was left in charge of the farm. Having studied agriculture, she began tending the few hectares of coffee already on the property and planted most of the remaining land with coffee, with the exception of the natural forests.

After inheriting her portion of the original farm, a total of 27 hectares, she named it Finca de Dios in memory of her father, who had dedicated his land to God. Since then, the family has been building the necessary infrastructure, including a wet mill, and striving to produce the highest quality coffee. Even though small in comparison to many large coffee farms, we agree with the saying that some of the best things in life come in small packages.

Now, with the third generation involved, the Prentice family continues to increase quality and strengthen relationships with roasters from around the world, with the goal of continuing to improve the farm and the surrounding community in a transparent and sustainable way.

Our Commitment

Quality

Quality is at the heart of our farm, from hand-selecting the ripest cherries to carefully overseeing every step of the post-harvest process. We hope that enjoying our coffee becomes one of life’s simple pleasures, leaving you encouraged and energized for what lies ahead.

Environment

We are committed to preserving the beauty of all of God’s creation and have therefore set aside more than one third of our land to protect our natural forests. In doing so, we hope that birds and other wildlife can find a safe haven and a place to call home.

Community

We believe that we have been blessed so that we can be a blessing to others. We strive to treat our workers with dignity and love so that they can work in an atmosphere of respect and peace. We try to accommodate workers with special needs to jobs they can best handle. We also try to teach those who work with us values and principles; especially the importance of working with excellence so that our clients can enjoy drinking an exceptional cup of coffee.

Ellen

Although women coffee producers are still rare in Latin America, Ellen, an agricultural engineer, meticulously cares for the farm and ensures that only the ripest cherries are selected, while overseeing all post-harvest processes to meet the highest standards.

Stuart

Stuart, an Electrical Engineer, is the brains behind the operations of the mill and green house to process and dry our coffees. He has also developed the systems to bring water from the natural springs.

Ashley

Ashley has a Masters in Coffee Science and Economics and is a certified Q grader. She does our quality control by cupping each single lot that comes out from our drying beds. She also oversees coffee processing innovations and building our direct trade relationships.