Craft House Coffee - Guatemala
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Calderon, Hidalgo, Villatoro family farms in the Huehuetenango region of Guatemala
Caturra, Catuai & Bourbon
1450 - 1600 masl
Notes of Orange, Plum & Caramel
Fredy started working with the first neighbouring farm, called La Palma, and then started working other neighbouring families. Together, they now process 1,000 quintales (1 quintal=1,000lb).
The concept of our community lots is to support the producer. Each producer processes their own coffee.
They pulp the coffee by hand, use a plastic bin to remove floaters, ferment for 22-24 hours. After fermentation, the coffee is washed and moved to the channels. The time spent here depends on the capacity of each farm/parcel.
Most parcels of land benefit from natural spring water. In some cases, the growers don't have access to water. In this case, the coffee will be quickly washed in channels. Once the water runs clear, the coffee is then moved to patios.
Once the coffee is dried, Yadi, Fredy’s wife, cups every day lot, and combines similar qualities and profiles together creating each coffee lot.