Max and Claudia Pérez

Max and Claudia Pérez are prominent figures in the Guatemalan specialty coffee landscape, best known for their work at Finca La Hermosa. Located in the high-altitude Acatenango valley of Chimaltenango, the farm benefits from a unique micro-climate defined by nutrient-dense volcanic soil, steady annual rainfall, and elevations ranging from 1,900 to 2,100 meters above sea level. This environment, nestled between volcanoes, provides the ideal conditions for cultivating high-quality, exotic coffee varieties.

Max Pérez comes from a long lineage of coffee cultivation, representing the fifth generation of his family to work in the industry. Despite this deep-rooted history, Max and Claudia’s specific journey with Finca La Hermosa began in 2010. Both had previously pursued careers in law before deciding to pivot entirely to coffee production. They purchased abandoned land in Acatenango, initially living on the property without basic infrastructure like electricity or running water while raising their children and establishing the farm from the ground up.

Since its inception, the farm has evolved into a model of resourcefulness and dedication. The Pérez family strategically divided their land into subplots to accommodate a diverse range of coffee varieties, including Bourbon, Catuai, and Pink Bourbon. To maintain the health of the land and the quality of the cup, they utilize shade trees such as Chalum and Gravilea, which help manage the farm's ecosystem and protect the coffee trees from the intense volcanic sun.

Processing at Finca La Hermosa is characterized by a meticulous approach to quality control. The farm is known for its washed process, which is designed to highlight the clean, balanced profiles inherent to the Acatenango terroir. Tasting notes for their coffees frequently include chocolate, orange, spices, and red plum, reflecting the careful harvesting of ripe cherries and precise post-harvest handling. Their commitment to organic practices and environmental stewardship has become a hallmark of their brand.

Their success is evidenced by consistent recognition in the specialty coffee market. By 2018, Finca La Hermosa had already achieved international acclaim, including success in the Cup of Excellence competition. This reputation has allowed them to build long-term, transparent relationships with international roasters and importers, who often feature the Pérez family’s story as a testament to the resilience and professionalization of modern Guatemalan coffee farming.

Today, the farm employs approximately 20 workers during the harvest season, and the family remains deeply involved in every stage of production. Their story is frequently cited in the industry as an example of how passion, combined with a strategic focus on high-altitude terroir and variety selection, can transform abandoned land into a world-class coffee estate. For the consumer, the name Max and Claudia Pérez serves as a mark of traceability and a commitment to the high standards of Guatemalan specialty coffee.