Santa Margarita

About the Coffee

Finca Santa Margarita was founded in 1838 by Thomas Wyld and has been in the same family for four generations. Today it's run by Camila Topke, Wyld's great-granddaughter, who works as a trader at InterAmerican Coffee and remains actively involved in the farm's management. The farm sits in Acatenango, Chimaltenango and spans 2,320 hectares total, with 812 of those dedicated to coffee, grown in Caturra, Sarchimor, Catimor, and Geisha varieties. The remaining land is preserved as natural forest to support local wildlife and biodiversity.

Women play a central role in how the farm operates day to day. Women make up the picking crews, manage the grafting program, and run both the on-site school and health clinic. Camila is a member of the International Women's Coffee Alliance and previously served as vice president of its Guatemala chapter. The farm has three springs protected under its environmental policies, which supply water to both the farm's residents and the wet mill. Farming practices follow an agroforestry model: high shade coverage, low use of agrochemicals, and compost-based soil nutrition. Coffee is washed and then dried on both patios and raised African beds.

The farm takes its social responsibilities seriously. There's an elementary school on the property that serves 75 children from Santa Margarita and nearby farms, a small church, and a health clinic that operates in partnership with the Guatemala Department of Health. One of the farm's ongoing goals is to build a cupping facility on site so workers can be trained to evaluate quality themselves.

About Traffic

Traffic Coffee was founded by Greg Lancot and Jessie Lewin in Montréal. The two came at coffee from a creative angle, aiming to make it feel less like a daily obligation and more like something worth paying attention to. That shows up in their packaging, which uses bold colours and illustrations, and it shows up in the coffee itself.

Traffic keeps their roasting in small batches and takes a straightforward approach to sourcing: either let the variety do the talking, or lean into an interesting processing technique. They source only green coffee that meets their quality bar, and they work to build lasting relationships with the farmers they buy from.

"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee."

- Dean, Director of Coffee