This microlot release is from Lucia Pablo, a member of Asociación ASDELFLOR, just outside of Huehuetenango. All of the members are from the Mam Mayan indigenous community, and had transitioned from subsistence farming to growing coffee, a move that allowed members to avoid having to migrate to the US in order to send money home. Their recent connection to specialty coffee has doubled the local market rate they saw, and has created a sustainable business model. Fermentation is long and cold, lasting two or three days, which contributes to the refined ripe fruit and complex sweetness we find in the cup.
Elevation: 1700-1800 meters
Varieties: Bourbon, Caturra
Processing: washed, dried on raised beds and finished on patios
Taste notes: green apple, cinnamon, praline, caramel
12 oz / 340 g whole bean
We roast on Monday, Tuesday, and Thursday. Orders placed by 5:00 p.m. Central Time the day before a roast will ship the following day.
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