Guatemala - Chilaro

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From the Roaster: I like roasting this coffee at a medium/dark profile to bring out a natural note of chocolate, caramel and hint of brown sugar and vanilla. The body is balanced in the cup while giving you the indulgence of rich, naturally sweet coffee. 

The Coffee: While many are familiar with Huehuetenango and the reputation of the coffee region, few have ventured to this isolated corner of Guatemala. 

The spectacularly rugged terrain has served to preserve the indigenous heritage, distinct clothing, and dialects that can vary from one mountain ridge to the next. In this cultural oasis, ASPROCDEGUA is an organization that has approximately 660 producing members who own small farms, about 2 hectares each, in several different municipalities. About 400 farms have organic certification. Coffee as well as other crops are planted, including bananas, citrus fruit, avocado, and guava. ASPROCDEGUA offers its members services such as soil analysis, test farms, and social projects based on food security, education, and nutrition.

COOP: Asoc. de Productores de Café Dif. y Esp. de Guatemala (ASPROCDEGUA) REGION: Huehuetenango

ALTITUDE: 1,600 to 2,200 M

PROCESSING: Fully Washed and Sun Dried

VARIETAL: Bourbon, Catuai, Caturra, Pache

CERTIFICATIONS: Fairtrade and Organic Farming Practices

HARVEST MONTHS: December to May

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Ethically Sourced, Environmentally Conscience, Community Driven 


Type: Coffee Bean