Porfirio Velasquez oversees four separate farms, each with its own name and distinct growing conditions. In previous years, we purchased coffee from these parcels as a single blended lot under the name Tojquia. This harvest, Wonderstate worked alongside CODECH and Porfirio to explore the potential of each individual farm and the varieties planted there.
We focused on three areas:
Lot Separation — Coffee harvested from each parcel was kept separate throughout processing, allowing us to sample and select each farm individually and release them under their own lot names.
Processing & Fermentation — Porfirio adopted a fermentation method we’ve seen produce excellent results with other producer partners. After picking and sorting, the coffee cherries rest for one day before being depulped. The coffee then undergoes a 24-hour dry fermentation followed by another 24 hours submerged in water. After fermentation, the coffee is washed, sorted by density, and prepared for drying.
Raised Beds — Coffee in Huehuetenango is traditionally dried on concrete patios under direct sunlight. With funding from CODECH and Wonderstate, Porfirio constructed raised drying beds, allowing the parchment to dry more slowly and evenly while reducing its exposure to intense sunlight.
Together, these changes have produced meaningful improvements in both cup quality and shelf stability. The 2026 harvest remained challenging for Porfirio, with cooler and wetter conditions than in previous years, yet we found a marked improvement across his coffees. Each parcel displayed its own character, shaped by differences in variety, elevation, and microclimate.
Tojquia, Porfirio’s largest farm, remains a beautiful expression of his meticulous processing, the distinctive climate of Todos Santos Cuchumatán, and the varieties he cultivates there.
