Guatemala FTO Dry Process Chuacús

Cupping Notes:

Intense flavor profiles of rustic fruits, pungent burnt sugars, and a long, persistent finish. Bittersweet undercurrent contrasts notes of ripe banana, chocolate liqueur, and roasted chicory root.

Region: Chuaquenum, Joyabaj, Quiche
Processing: Dry Process (Natural)
Variety: Bourbon, Caturra, Catuaí
Altitude: ~1600-1700 masl
Certification: Farm Gate

Farm Description:

This coffee is the product of a small holder cooperative in Western Guatemala, FECCEG, who work with indigenous groups in some of Guatemala's rural zones. They focus on organic production, and while coffee is central, their work goes beyond that. They provide technical assistance to farmers, and establish community-based programs that support primary education, and address issues like gender equity, and food scarcity. This particular dry process lot is from farmers in the indigenous Mayan region of Quiche ("K'iche' "), one of the most densely populated Departments in Guatemala. Much of the coffee growing areas are settled along the Chuacús mountain range that runs from El Quiche to Baja Verapaz, and farms for this coffee range from 1600 to 1700 meters above sea level. A few years back the cooperative built a wet mill and processing site in the town of Joyabaj, centralizing the cherry collection from surrounding villages, and allowing for greater quality control. This is a dry process coffee, meaning the whole coffee cherries are dried with green seeds still inside. It takes a lot longer to dry whole cherry than the wet process method, which can lead to fruity flavors, body, and lower acidity, which is what we found in this coffee. This lot also holds Fair Trade and Organic certifications.

Description from Coffee Shrub.