Description
The Chicoj cooperative is made up of Q’eqchi Guatemalans. The history of the cooperative’s name, Chicoj, comes from the Q’eqchi word for mask. They chose this name due to the large mask-shaped rock found in their community.
The cooperative was founded in 1985, by 21 associates. In the beginning, coffee production was minimal, around 38,600 – 42,750 pounds of coffee cherries a year, but in time the associates managed to get credits, training, and technical assistance to achieve better coffee management, learn how to make a seedbed, how to take care of the warehouse and even how to improve the wet mill process. The improvements helped increase coffee production and processing, and more work opportunities opened up. The development of this cooperative not only helped the members of the community but brought more people from the surrounding villages in. This cooperative now has more than 400 members. Nowadays, they process about 4,000 pounds of coffee cherries per day at the mill, and by the end of the harvest will have processed around 2,700,000 pounds of coffee cherries.
Tasting Notes: Clean and rich with a sweet edge, medium bodied with a little winey acidity upfront. A nice medium roast gives great balance between a sweet floral and a nutty/malty undertone; gives off almost a little caramel if you hit the roast right. Hints of a soft fruit tone can be found especially as the cup cools. As the roast gets darker, the cup turns more chocolaty with reduced acidity, still a little floral but mostly in the aromatics. Touching or into second crack adds a little smoky tone but puts a little more bittersweet edge on the cup.
Roasting Notes: A nice medium roast is the way to go for this bean. Too light and it gets a little grassy, too dark and its a little plain roasty tasting. A quicker roast is nice for it will be slightly sweeter. Even roasting with medium to low chaff. An easy bean to get a good cup out of.
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