Providing relief

May 16, 2016

As many are already aware, a percentage of your purchases of Godoys Gourmet Coffee goes toward projects in the local community to benefit small farmers, a local school, as well as to general disaster relief. During the landslide last October at Cambray when hundreds where hundreds died and went missing, through the National Coffee Association (ANACAFE) we donated sheets, towels, bed coverings and blankets to those affected. Last week, working with Potter’s House Ministries, we donated food packages to families living at the dump who make their living searching for recyclables in the garbage at the landfill. Several weeks ago a landslide of refuse buried dozens of these scavengers, a few of whom survived and many of whose bodies have not yet been recovered. It was heart-wrenching to hear some of these stories.

Guatemala is rated as the country in the Americas most prone to disasters and the fourth most prone in the world. Between earthquakes (We are situated in a place where three tectonic plates meet), volcanic eruptions, landslides, hurricanes and other disasters, there is always need.

This single mother of a large family (holding food package) is the family’s sole breadwinner. Because of the continued danger of slippage at the landfill she is only able to work during specific time frames of an hour or two a day, not enough to  be able to feed her family.
The head of this family was trapped under garbage for several hours and, as a result, his vision was damaged and his eardrum burst. He also suffered some damage to his legs. He is waiting for the surgery at the national hospital. Until then he is unable to work in the dump.
Thank you for your continued support of our projects by continuing to order coffee on our website. We will soon be upgrading to better serve you!

Coffee and Chocolate

June 8, 2015

Coffee and Cacao

A great idea for an afternoon treat includes Godoy’s Coffee and Dark Chocolate. Together with Martin Seibert of Chocolá, we have created a new product, Dark Chocolate-covered Espresso beans, using dark chocolate  from Casa Luker with the darkest roast of Godoy’s coffee to create a crisp crunch burst of chocolate and coffee, perfect for any snack or gift. Add it to your regular coffee order or order separately.
Try it and we know you’ll be hooked!

These new dark chocolate-covered espresso beans are now available on our website in both 100 and 400 gram sizes. The perfect combination of cacao and coffee from sunny Guatemala.

History of Cacao in Guatemala

Most studies prove that Mayans in Mesoamerica were the first to discover cacao between 250 and 900 A.D. Mayans prepared this bitter drink for their warrior kings and gods. It was not a drink served to the commoners.

Some years later, the Aztecs then took over the control of cacao and used it as their main currency for trade. It wasn’t introduced to Europe (and brought to royal circles there) until after the discovery and conquest of the New World.

The fruit below is the cacao as it grows on the tree before the seeds are fermented, roasted and ground to prepare the chocolate. The chemical complexities of pure cacao make it one of the foods highest in antioxidants known to man.

Birds and Beans

March 11, 2015


What does bird friendly mean?

We plant our coffee under a natural shade canopy to preserve the existing wildlife and their habitats. Our farm boasts a native population of over 30 bird species, which include numerous varieties of owl, canaries, hummingbirds, black birds, blue birds, road-runners, fly catchers, robins, egrets, doves and hawks. We work closely with the Guatemalan Institute of Forestry to care for our forests and only cut diseased trees.

How we are environmentally friendly

We work the soil and preserve native flora and fauna, working with, not against, nature. We return farm by-products back to the soil thus minimizing waste and maximizing production. Our wetmill process which t akes the pulp from the coffee cherries uses a minimum of fresh water and recycles waste waters which is critical where we are located, in the arid region of the eastern part of Guatemala.

Visit our website for your order of
 Bird friendly coffee

Valentine Coffee

February 9, 2015

A perfect gift for your Valentine

Keep your heart healthy with coffee!

According to a new study, coffee seems to offer a mysterious benefit to heart health — one that doctors have been at pains to explain.

A cup of caffeinated coffee caused a 30 percent increase in blood flow through the small vessels of people’s fingertips, compared with a cup of decaf, according to the research, which is scheduled for presentation Wednesday at the American Heart Association’s annual meeting in Dallas.

Previous studies have shown an association between coffee drinking and lower risk of heart attackheart disease and stroke, said Dr. Gordon Tomaselli, chief of cardiology at the Johns Hopkins University School of Medicine. Researchers found that high doses of caffeine may improve the function of larger arteries.
(source: WebMD)

So have another cup of Godoy´s coffee and buy a pound for your Valentine. It’s good for you!

Visit our website!

Bean vs. Ground

February 2, 2015

90% of our coffee buyers choose whole bean coffee!

Why buy whole bean?

There is nothing like grinding your coffee every morning. Freshly ground coffee is more flavorful and aromatic. It stays fresh longer.

If you don’t have your own grinder you can pick one up for under $15 and it is well worth it. For those coffee snobs who already grind their own, the chart below will give you a guideline for the grind you need for each type of preparation.

What to do with used coffee grounds

While most people assume coffee grounds are garbage we have several creative ideas for their use:

  • Compost–this makes great fertilizer for house plants and garden.

  • Deodorizer–use in your refrigerator instead of baking soda to absorb odors.

  • Body scrub–works as an exfoliant, helps acne, stretch marks and scars.

  • Home projects such as soaps, candles or dyes.

Coffee and a book

February 2, 2015

An Early Harvest

December 10, 2014

Dear Friends and Clients of  Godoy’s Coffee,


Because of the irregular weather our coffee harvest is beginning almost a full month early this year. Instead of red holly for Christmas we have red cherries on our coffee trees!

We continue our work with the rural school in San Andres. We finished painting the building and plan to donate new desks for the younger grades. I will be sending the photos of the new bathrooms when they are finalized. 

Christmas is nearly here and with our rapid delivery service there is plenty of time to make those coffee orders.



Enjoy the coffee and the end of the year holidays!


Best regards from Caroline, Eduardo and everyone at Godoy’s Coffee

Help Us Give Back!

October 17, 2013

Godoys Gourmet Organic Coffee Newsletter View this email in your browser
Help us Give Back!
Dear Friends and Clients of Godoy’s Coffee,
It’s been a busy time here in Guatemala. The rainy season has begun to fade and coffee is still green on the bush. Last week work on the farm consisted of hand weeding and caring for the newly sprouted trees after spring’s pruning.
In Guatemala, poverty surrounds us every day. The need is great and we are determined to help. We recently visited the primary school in the small village of San Andres, where most of our farm workers live. The children are eager to learn and their parents dream of a better life for them and know that it starts with education.In the schoolroom, children sit two to a dilapidated desk, sharing notebooks and pencils. Outside, the toilet facilities are appalling. A decaying latrine with doors hanging haphazardly from rusted hinges. We will begin our project by putting up a new building, complete with hand-washing facilities and a cement walkway that leads there.
If you would like to be a part of this ongoing project, we have arranged that fifty cents from the proceeds of each pound of coffee purchased through our website between now and Christmas will go directly toward improvements.Thank you for your help supporting Godoy’s and all of our projects!

Caroline, Eduardo, and everyone at Godoy’s Coffee 


The Scoop on the Buzz

July 30, 2013

Caffeine is a hot topic lately, as steamy as your own mug of Godoy’s Gourmet. Too much, too little; good for this, bad for that. What are the truths about this drug and why is everyone so concerned? Can we increase or decrease our consumption of caffeine by varying the way we brew our own cup of Joe?

Caffeine is a bitter, white, crystalline xanthine alkaloid, a psychoactive stimulant. This naturally derived drug is found in varying quantities in the beans, leaves and fruit of certain plants. It is most commonly consumed by humans in infusions extracted from the processing of cherries from the coffee tree and from the leaves of the tea bush.

In recent studies, moderate consumption of caffeine (in coffee) has been linked to longevity, to a reduction in the risk of developing type 2 diabetes or basal cell carcinoma, and, probably most consequential, studies with animals have determined that caffeine staves off dementia.

As people age, the potential harmful effects of caffeine become more noticeable: tachycardia, anxiety, jitters. Because of this many have switched their brew to a bland decaffeinated coffee in which the beans go through a complex process to take out that psychotropic drug. Image

Before taking drastic decaf measures, there are some fallacies and facts about caffeine content that may surprise you and allow you to increase or decrease your consumption without switching to a less vibrant Joe.

Fallacy #1: A darker roast coffee gives a stronger jolt of caffeine. 

Caffeine burns off and the drug becomes damaged during the roasting process so a darker roast will have less caffeine than a lighter roast. Enjoy that flavorful, dark roasted coffee and feel good about having cut back on your consumption of caffeine.

Fallacy #2: Instant coffee doesn’t give the same pick-me-up that regular coffee does.

Instant coffee is made from robusta coffee beans which have twice as much caffeine as the more common arabica variety. If you’re trying to cut back, brew our gourmet organic coffee and enjoy the better flavor.

Fallacy #3: Espresso and cappuccino give you more caffeine than regular drip coffee.

Aside from roasting and robusta variations, the way a coffee is brewed is a big factor as to how much caffeine the extraction contains. Specifically, the more time hot water has contact with the grounds, the more caffeine will be leached into the brew. So, a percolated coffee will have more caffeine than a serving of espresso where the hot water is forced through the machine in seconds. Volume-wise a mug of espresso will have more than a mug of percolated coffee because a greater quantity of grounds are needed for an equal volume. A French-press will have more caffeine than a traditional drip pot and you can imagine how much caffeine is consumed by those who enjoy Turkish coffee where the powdery grounds are consumed in the beverage.

However you most enjoy your coffee, make sure you do it with ours!

Spiders and Coffee Rust

June 16, 2013

The rainy season is finally upon us. With the rains come butterflies, bugs and their predators the spiders to our farm. We look forward to the amazing spider networks every year.


Many people ask about the coffee rust in Guatemala. The fungus that causes coffee rust has been in Guatemala for years now, but has been mostly confined to coastal coffee growing areas that have higher rainfall and humidity. With changes in weather patterns in the past two years, a major blight was able to move out of coastal areas and into mountainous regions. Coffee rust is a fungus that affects the leaves on the coffee trees and forms an orange-like dust on the underneath part of the leaf, weakening the tree and lowering production. In severe cases the leaves fall and the trees systematically die.

Like many other farms in Guatemala we were affected by the rust. Because we are an organic farm, we are trying to combat the rust by management techniques. After the harvest we pruned down one third of our forest of coffee hoping that new growth will come in stronger and more able to combat the disease. This photo shows healthy new growth three months after pruning. These trees will come back into production in 2-3 years.


Wishing you a wonderful summer with lots of good coffee!