Blueberry, amaretto, ripe pineapple
Delicately fruity, coffee reveals a pleasant balance of sweetness, body and acidity in the cup with aromas reminiscent of ripe tropical fruits and hints of amaretto.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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CODECH
CODECH (Coordinator of Development Organizations of Concepcion Huista) is a cooperative of Mayan producers founded in 1998, where some of the best coffee in Guatemala are grown.
Gregorio, the general director, places the participation of women in society and the workforce as the primary objectives of the Cooperative, as well as the renewal of their companies.
The special program CODECH’s women producer coffee is one of the catalysts for collaboration with women producers; in fact, the coffees in this lot come 100% from farms owned by women or managed by them.
The women producers receive a premium for the sale of their coffee, which they use to support health initiatives that benefit their community, including helping the female health research laboratory of the Municipality of Concepcion Huista, unfortunately affected by a high rate of child mortality.
Guatemala
A large percentage of the population of Guatemala, and thus also of the coffee sector, identifies with one of more than 20 officially recognized indigenous groups. Most farmers are smallholders working independently of each other, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations. In 1960, coffee growers developed their own union, which has since become the national coffee institute Anacafé (Asosiación Nacional del Café), which is a research centre, a marketing agent and a financial organization that provides loans and offers support to growers throughout the various regions. Starting in 2012 and for several years, an epidemic of coffee leaf rust proved to be a huge obstacle to coffee production in the country, reducing yields by up to 25% and prompting the government to declare a state of emergency. Farmers have tried a combination of chemical and organic treatments, intensive and targeted pruning, reduction of shade plants and replacement of susceptible varieties such as Bourbon, Caturra and Catuai with others more resistant to leaf rust. Anacafé has been working closely with World Coffee Research on variety trials and research that will hopefully lead to the protection and prevention of similar epidemics in the future, as well as ensuring more productive crops for smallholders.
Huehuetenango
The plantations are located in Concepcion Huista, in the Huehuetenango region, close to the Mexican border, more precisely in the Sierra de los Cuchumatanes, the highest mountain range in Central America. Thanks to the climate, altitude, water sources and traditional varietals, the region is known for the production of some of the best Specialty Coffees in Latin America, which stand out for their chocolatey and fruity flavours.
Caturra
Caturra cultivar, which has become common throughout Central America, derives from the natural mutation of a single gene of the Bourbon variety; discovered between 1915 and 1918 on a Brazilian plantation in the state of Minas Gerais, the small plant was introduced in Guatemala in the 1940s, but large-scale commercial adoption developed after some 30 years with its introduction in Costa Rica, Honduras and Panama. For decades Caturra was one of the most economically important varietal in Central America, to the point that it was often used as a benchmark for testing new cultivars.
Maragogype
Discovered in 1870 near the Brazilian city of Maragogype the cultivar, which is derived from the natural mutation of a single dominant gene of the Typica cultivar, is due to Maragogype, one of the parents of the Pacamara variety, and Maracaturra, a variety cwhich has particularly large beans and leaves.
Pache
The variety was discovered in 1949 on the Brito farm in Santa Cruz Naranjo, Santa Rosa, Guatemala; from there, the seeds of these plants were selected to form a new, high-performance cultivar. Mass selection took place on private farms in Guatemala and spread from there to other regions and countries.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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