Located on the Suchitan volcano, Jutiapa, Guatemala, Coffee Diversa was founded by José Padilla.

Coffee grown under an ecological system, trying to represent the purest form of this variety with its natural characteristics of low caffeine content and a bright cup. It is planted under an agroforestry system, combining avocado, tree species, and coffee.

The production approach is semi-organic, combining organic products and high-tech chemical fertilizers with slow release.

The soil type is clay loam, with shade from avocado, cuje, and oak trees, primarily. Annual rainfall ranges from 1000-1200 masl with temperatures between 10-24ºC.

The process for this lot is traditional washed. The coffee is harvested in a blood-red state, left to rest in cherry for 24h on drying beds and classified by farm personnel to remove impurities. This guarantees a much cleaner and fruitier cup. After 24h, the coffee is pulped without water and fermented in concrete tanks lined with tile. After 72h of fermentation, the coffee is washed and classified with potable water in channels known as "correteos."

After being washed and classified, the coffee is transferred to a controlled drying room and placed on African beds. The drying process lasts approximately 20 days until it reaches a moisture content of 10-11%.