Origin: Guatemala
Region: Huehuetenango
Town: Aldea Com, Concepcio Huista
Farm: Las Flores
Process: Washed
Elevation: 1900 masl
Variety: Caturra
Tastes Like: Black Tea, Lemon, Dark Caramel
Manuel is a first generation coffee farmer, and he lives with his wife and 3 kids in the community of Com. When he inherited the farm, he knew he wanted to sow coffee and earn the family’s living this way despite the many challenges of farming coffee. Manuel’s two sons are in charge of the processing. The coffee is picked and moved to the depulper, which is located on the farm. First, the coffee is washed in clean water to remove the floating cherries. The pulp remains on the farm where it will be used as fertilizer, and Juan takes the depulped coffee to his home to finish processing. The coffee sits for about 24 hours until it is ready to be washed. After washing, it is placed in a tank of clean water for another 24 hours before being set in the sun on the patio. It is dried for about 4 days.
We are also so proud to offer our support for The Chain Collaborative (TCC) through sales of this coffee. Their efforts to support producers through their Community-Led Development Incubator builds relationships with local leaders in coffee-growing regions, cultivate their project design and management skills, and foster the development of their farming enterprises. Their work allows global communities to combat intergenerational poverty and marginalization in the coffee sector on their own terms, and according to their own visions for change.
Origin: Guatemala
Region: Huehuetenango
Town: Aldea Com, Concepcio Huista
Farm: Las Flores
Process: Washed
Elevation: 1900 masl
Variety: Caturra
Tastes Like: Black Tea, Lemon, Dark Caramel
Manuel is a first generation coffee farmer, and he lives with his wife and 3 kids in the community of Com. When he inherited the farm, he knew he wanted to sow coffee and earn the family’s living this way despite the many challenges of farming coffee. Manuel’s two sons are in charge of the processing. The coffee is picked and moved to the depulper, which is located on the farm. First, the coffee is washed in clean water to remove the floating cherries. The pulp remains on the farm where it will be used as fertilizer, and Juan takes the depulped coffee to his home to finish processing. The coffee sits for about 24 hours until it is ready to be washed. After washing, it is placed in a tank of clean water for another 24 hours before being set in the sun on the patio. It is dried for about 4 days.
We are also so proud to offer our support for The Chain Collaborative (TCC) through sales of this coffee. Their efforts to support producers through their Community-Led Development Incubator builds relationships with local leaders in coffee-growing regions, cultivate their project design and management skills, and foster the development of their farming enterprises. Their work allows global communities to combat intergenerational poverty and marginalization in the coffee sector on their own terms, and according to their own visions for change.
