Craft House Coffee - Guatemala

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Origin

Calderon, Hidalgo, Villatoro family farms in the Huehuetenango region of Guatemala

Variety

Caturra, Catuai & Bourbon

Processing

Washed

Altitude

1450 - 1600 masl

Roast Profile

Omni-roast

Craft House

Notes of Orange, Plum & Caramel

Coffee Facts

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.