Guatemala - Jesus Pablo


Attributes

ORIGIN
Guatemala
REGION
Huehuetenango
PRODUCER
Finca Meste
ALTITUDE
1700 to 1730 m
VARIETY
Caturra, Bourbon & Typica
PROCESS
Washed Anaerobic Fermented
FLAVOR
Apple Cider, Acacia Honey, Nectarine
CUPPING SCORE
-

Description

The coffee is pulped directly after harvest and being transported to a wet mill in sealed plastic bags which sets up an anaerobic fermentation for about 36 hours. After the fermentation, the coffee is washed and soaked in clean water for 4 to 6 hours before it is being dried out in the sun for 3 to 4 days while turning over the coffee every hour for evenly drying. 

About the farm

Jesus grew up in agriculture. He has always worked with several local crops like beans and corn. But 9 years ago he turned to coffee by sowing coffee on a plot of land where never has coffee grown before.

It was not easy for him to educate himself on cultivating coffee as it is a real struggle to get access to education in the region. But through the El Sendero Cooperative, he was able to attend training about the post-harvest processes. He worked hard on the quality of the coffee as he found out that he could get a better price for his coffee and that way is able to provide for his family's needs. He was so into studying that he pursued a career in health care as well! But luckily for us, he also remains dedicated to working on the coffee farm with his family. 

El Sendero Cooperative provides coffee producers support and information around Concepcion Huista in Huehuetenango region. The cooperative was formed in 2016 and it has 196 coffee-producing members, of which 62 are women and 134 are men. The cooperative focuses on gender equality among coffee producers and especially supports young coffee producers.

It is thanks to your taste for rare specialty coffee that these farmers can make a significant increase on their ordinary earnings, which enables them to develop their land further.
Enjoy! 


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