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It was founded in 2008, so that from January 2009 it could deal with coffee exports of the associated producers.
Exportadora Chajulense S.A. solely commercializes organic coffee certified by IMO and with the seal of Fair Trade, certified by FLO (Fair Trade Labeling Organization). Mostly the coffee comes from the Bourbon variety, cultivated between altitudes of 1,300 and 1,800 m over sea level, which is hand picked, selecting optimum maturity cherries, and processed with care in the wet mill of each producer, and slow sun-dried to give it its unmistakable color and aroma.
One hundred per cent of the exported coffee is Strictly Hard Bean (SHB), with European preparation (EP).
The coffee is sent to the Unites States, the Netherlands, Germany, France, and Italy, under the brand SHB CHAJULENSE. A special bean selection of exceptional sampling is also undertaken and it is presented in a limited quantity with the brand name of Reserva Ixil Kapeh, the best of our coffee pride. | | |
Type of coffee: 100% Arabica coffee, SHB quality
Brand: Chajulense
Certifications: FLO, Organic ( Naturland, Imo Control)
Region and geography: Ixil region, high areas, it is part of the Sierra de los Cuchumatanes, to the north west of the capital city of Guatemala, north of Quiché Department, and next to Huehuetenango
Climate: Chajul’s territory is marked by a temperate climate, humid semi-warm with high parts also (cold)
Temperature: Between 12º and 28º Celsius.
Cultivated Varieties: Caturra, Catuai, and Bourbon.
Typo of Soil: Sandy loamy, silty and with abundant humus
Altitudes: Between 1,100 and 1,800 meters over sea level
Harvest: Hand-picked between December and March.
Wet Mill: each producer removes the hulls from the coffee beans in his own farm, where the pulping process takes place. After the process of natural fermentation that lasts 18 hours occurs, the beans are washed in clean water.
Drying System: It is sun-dried in cement patios, and wooden dryers, which allows for a slow and uniform dryness that produces a pleasant color bean and a better cup after a dormant period.
Preparation: European preparation. At least 70% of the beans go over a #17 sieve. Minimum dormant period of 4 weeks, before embarking.
Physical features of the green and toasted bean: Emerald green color bean, evenly roasted.
Export Period: From January to June. | 
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