Hector and Lilian Leal

Hector and Lilian Leal cultivate coffee in the Antigua region of Guatemala, with farm altitudes ranging from 1460 to 1540 meters. The dominant varietals in their catalog representation include Caturra, Bourbon, and H1. Their process portfolio leans toward experimental and natural methods, notably featured in collaborative projects such as the Fermentation Project collections. The catalog footprint for Hector and Lilian Leal spans six roasters, with seven total coffees represented in the index and an average Cherrybook Index (CBI) of 59.7 across their lots. Recent catalog entries include the Fermentation Project Collection roasted by La Barba Coffee, a natural process lot prepared with Plot Roasting featuring Caturra and Bourbon varieties, and experimental lots featured by roasters such as Manhattan Coffee Roasters and Tinker Coffee. Their work in the catalog is distinguished by participation in collaborative experimental fermentation projects involving multiple specialty roasters.