Solid chocolate body, moderate acidity and fruity almond flavours with hints of cherry sweetness shining through
Certification: Fairtrade, Organic, Rainforest Alliance
Guatemala has a vast range of coffees available and qualities to boot. every now and again a conventional lot arrives in that blows our mind – this is one of them!
Produced from multiple farmers delivering to the Fedecocagua Co operative, this coffee is blended expertly to create the very best of what’s available at any given moment.
Established in 1969, FEDECOCAGUA is a cooperative organisation with 20,000 members. Seventy percent of co-op members are members of indigenous groups from various regions of Guatemala, including Huehuetenango, Cobán, Verapaces, Retalhuleu, San Marcos, and Zacapa. The organisation is made up of over 150 individual co operatives that supply the coffee.
Farm: Various Plantations
Processing: Natural process and Monsooned
Altitude: 1000 to 2000 metres above sea level
‘Monsooning’ is a process unique to India, with a lengthy history and producing a distinctive, potent cup. It dates back to coffee farming under British colonial rule, when during the several months that it took to ship green coffee from India to Europe, the humidity and sea winds caused the beans to swell and age. As transport improved and the beans suffered less from the elements en route, European coffee-drinkers noticed that the coffee was losing the character and distinctive, bold flavour they were used to.
So, a new process was devised to replicate the conditions that produced this singular coffee.
To create a ‘monsooned’ crop, natural sun-dried green coffee is stored in open-sided warehouses on the coast, which allow moist tropical air from the monsoon winds to blow through the storage area. Over a 2 to 3 month period, the beans absorb moisture, lose a degree of their natural acidity and swell to around double their original size, becoming brittle and pale. The process starts when the monsoon season begins in June/July and is usually completed by the end of October. The result is an earthy, pungent, low acidity cup, which is often used to add body and weight to fine espresso blends.