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Origin: Guatemala, Lake Atitlán
Producer: Jenner Cotuc
Farm: Pajulya’
Altitude: 1800 masl
Variety: Caturra
Process: Natural anaerobic 96h
About the producer
We first met Jenner Cotuc in 2024 and returned in 2025 to visit his farm. This coffee comes from Pajulya’, a parcel located in San Pedro La Laguna, near the Lake Atitlán in the Sololá region of Guatemala, at 1800 meters above sea level. The name Pajulya’ comes from the Tz'utujil Mayan language and means “place of water”, highlighting the deep relationship between land, water and cultivation in this area.
From the very beginning, it was clear that Jenner represents a new generation of producers around Lake Atitlán: deeply rooted in tradition, yet technically prepared and forward-looking.
Jenner’s journey in agriculture began early. Raised in a coffee-growing family, he chose to formally study Agronomy, graduating as an Agricultural Engineer from the University of San Carlos of Guatemala after eight years of dedicated academic training. His approach to coffee is grounded in discipline, observation and long-term thinking.
Although surrounded by coffee since childhood, it was in 2020 that Jenner took an active role in production, assuming responsibility within the family farm. Since then, he has developed strong expertise across multiple processing methods and fermentations, always with a clear focus on quality in the cup.
One of the most important milestones in his journey has been the transition from cherry producer to specialty coffee producer, gaining regional recognition and beginning to shape a clear and personal identity for his work.
Collaborating with Jenner is a pleasure for us. His work reflects the future of specialty coffee in the Sololá region: innovative, technically driven and deeply connected to its cultural roots.
About agroforestry, variety and processing
Jenner’s project is called Cotuc Mayan Specialty Coffee, a name deeply connected to Mayan heritage. Cotuc derives from K’OTUQA’, a term mentioned in the Popol Wuj, the sacred book of the Mayan people. More than a name, it represents memory, lineage and belonging: “what emerges from us” from land, community and shared history.
The surname Cotuc comes from Jenner’s father, Francisco Cotuc, who passed down values of respect, discipline and love for coffee from an early age.
The farm follows an agroforestry approach, integrating coffee plants within a biodiverse ecosystem that promotes soil health, resilience and long-term sustainability. Shade management and environmental balance play a central role in Jenner’s farming philosophy.
The variety is Caturra, processed as a 96-hour anaerobic natural. The result is a coffee that combines innovation and terroir, expressing both Jenner’s technical precision and the unique environment of Lake Atitlán.
In the cup we think it tastes like blueberry, cacao and dried apricot.
