Coffee Story
Our limited fall blend combines two lovely lots from famous specialty coffee regions in Guatemala and Colombia, respectively.
Guatemala A’xola Coop
The producers of the A'xola Cooperative are the indigenous peoples of the Mayan Popti ethnicity. Founded in 1989 with 36 members in the community of Petatan, the A'xola Cooperative has grown to 150 members who work together to market and sell their high-quality coffee. As a group, they prioritize the participation of women and seek to improve the quality of life of all members and the environmental and social well-being of the community. In 2020, the Cooperative obtained a certification through MAYACERT to celebrate the coffees produced by women farmers. By acknowledging the role of women in the value chain, the Cooperative feels they can reduce the economic risks for women who grow coffee and go beyond coffee production to seek to improve women's access to formal education, prevent violence against women, and promote women's leadership and rights in the community. Of the group's 150 members, 43 are women certified to produce coffee Con Manos de Mujer. Once harvested and handpicked, the coffee is fully washed and sun-dried.
Colombia Miramar Pink Bourbon
Angel Ortega is a second-generation coffee grower from San Agustin, Huila, who has been growing coffee since he was a teenager on his family farm. At 24, he set out on his lot and planted 10,000 trees of the Colombia variety. More recently, with the assistance of his son Didier, who returned to the farm during the early days of the pandemic, Don Angel has sold his coffee as micro-lots under his name and begun delving into fermentation regimes and planting different varieties, such as Gesha and Sidra, as they continue their push to become known amongst the best smallholder growers in the region. In the last three years, This specific lot has been a Pink Bourbon variety picked at peak ripeness and left overnight in cherry. The coffee is de-pulped the following day before undergoing a 36-40 hour dry ferment. It’s rinsed three to four times and then moved to raised beds, where the coffee is dried for 18 to 22 days under the white mesh.
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