For Espresso Brew
WALNUT + BUTTER SCOTCH + GREEN APPLE
GUATEMALA – SAN JOSE POAQUIL (80%)
BOURBON, CATUAI, CARURRA VARIETY, WASHED
ETHIOPIA – WUSH WUSH (20%)
HEIRLOOM VARIETY, WASHED
San José Poaquil
This coffee was grown in the San José Poaquil municipality in the Chimaltenango in Central Guatemala. Approximately 1,500smallholder farmers contribute their crop to produce it. The participating farms sit between 1,600 - 2,000 MASL, which means that the resulting coffee is classified as Strictly Hard Bean (SHB).
The area has a population of around 50,000, approximately 5000 of whom are involved in the coffee and/or the blackberry industry. The native language is Kaquichel, an indigenous Mesoamerican language that is taught in public schools through Guatemala's intercultural bilingual education programs.
Their coffee is fully washed at a local wet mill and then sun dried to the correct moisture level for expert. At present, the community are working on certifying their farms through the Rainforest Alliance in the hopes of achieving better prices for their coffee. Coffee was initially introduced to Guatemala towards the end of the 18th Century, although didn't become popular until the mid 19th Century. Today it is the 10th highest-producing origin in the world, and enjoys a sparkling reputation for high-quality coffees.
Wush Wush is a town located in the Keffa region in southern Ethiopia. This coffee is bought through a direct trade partnership with Homeland Organic Coffee estate.
How this coffee has processed
- Coffees grow in small farmers backyards in the region of Keffa. This coffees are known as “Garden coffee” and they are harvested from October-January.
- Once lots get combined on washing stations, coffee is depulped and dry fermented.
- After rinsing the last bit of mucilage, coffee gets dried on African beds for 10-15 days.