Flor de Maíz, or “Flower of Corn,” reflects the deep-rooted Mayan culture and community strength in the Villa Hortensia Antigua region of Guatemala. Established in 2002, this cooperative, ECA Flor de Maíz, was founded with the support of a land credit program that empowered local Maya Ixil families to purchase farmland and build a thriving, sustainable cooperative. Beyond coffee, these families grow staple crops such as corn and beans, ensuring food security for their community.

The cooperative’s members have cultivated not only coffee but also a communal spirit that supports social development. Together, they have built essential infrastructure, including a primary school, communal housing, and a collection center for storing and transporting parchment coffee. This dedication extends to environmental stewardship, with the community establishing a protected forest area to safeguard their watershed.

Flor de Maíz’s harvest season highlights traditional methods of coffee production. Farmers selectively handpick cherries and use both manual and electric pulpers, depending on their farm resources. Once pulped, the coffee ferments for about 24 hours in concrete tanks or plastic barrels. After fermentation, the parchment coffee is washed, spread out on patios to dry for around six days, and finally stored in a central warehouse.

In every cup of Flor de Maíz, you taste the efforts of a close-knit community dedicated to quality, resilience, and sustainability