Throughout dozens of communities in the southern end of the Sierra Madre mountain range, each producer processes coffee with their own micro-mill and dry the coffee in the sun on patios before transporting the coffee in parchment to a centrally located dry mill facility where the coffee is prepared for export.
With smaller farms, production of organic compost is an achievable and cost effective means of maintaining proper plant nutrition. These organic practices also provide a protective buffer for precious plant and bird species that make their home in biosphere reserves like Montes Azules and El Triunfo.
This particular lot comes from a collaboration between Impacto Transformador and a community based cooperative called Enjambre Cafetalero, which has 172 members cultivating coffee near the border of Guatemala in a municipality called Amatenango de la Frontera. The collaboration has helped provide logistical support for transporting and preparing coffee for export, and is also helping farmers with technical support for achieving improved farm management practices and navigating the organic certification process.
Varieties: Bourbon, Catuai, Catimor, Caturra, Pacamara, and Typica
Elevation: 1100 – 1800 masl
Tasting Notes: A great daily drinker! Very nice and chocolaty cup of coffee. A nice clean lemony crispness upfront at the light to medium roasts especially as the cup cools. A little underdeveloped tasting at light roasts (cinnamon to city), really starts coming together around the medium roast points (city+ to full city) and is a very nice dark roast candidate for those who love some complimenting roasty notes. Assuming you roast it a little closer to 2nd crack, it will develop a medium body and far reduced acidity but won’t loose its sweeter edge. A couple pops into 2nd crack produce still very clear and smooth chocolaty tones without adding over-the-top roasty notes.
Roasting Notes: An easy coffee to roast. Medium chaff, nice screen and pretty even roasting. This cup will mostly appeal to medium and dark roast fans. A little longer setup helps smooth out a bit of acidity if you roast it a bit too light for your preference.
Leif Washington (verified owner) –
I loved this coffee. It was indeed chocolaty and I wish I had bought much more than I did.