Where would we be without coffee producers who keep showing up year after year? Without the co-ops that support smallholder farmers? Without importers who expand and stretch to go the extra miles to reach small cooperatives and tiny pockets of brilliant producers?

We’d be NOWHERE!

Touchy Coffee’s entire business is based on shrinking the distance between the beginning and end of the coffee value chain. Continuing yearly menu appearances by folks such as Lazara Perez, featured here in her coffee’s sixth year, exemplify our commitment to witness hard work in agriculture firsthand.  

Lazara farms two parcels in Chanjon, Huehuetenango, yielding a field blend containing Caturra, Catuai, and Pache Rojo varieties. She works with the ASDEFLOR co-op for processing, where the coffee undergoes a slow and low (temperature) fermentation before being dried on raised beds and finished on patios.

This year’s lovely field blend delivers the throughline we taste each year in Lazara’s coffee - a transparent, piquant sweetness that seems to take a different form each time. The 2026 Sweetness Mode is: CARAMEL, boatloads of it, unfurled over a crispy bright red apple. It’s a Northeast USA Fall Szn Weather Vibe expressed in coffee form.

Lazara 4ever <3