Magarciy

Santiage Atitlán, a town on the shores of Lake Atitlán 1,570 - 2,000 masl. is home to a family run coffee growing business Margarciy. Named after José Ramirez's father, Margarciy supports local producers who belong to the Tzutujil indigenous community - owning small farm sizes around 0.3 - 0.5 hectares, growing coffee alongside shade trees such as Chulun, Gravilea and Avocado. Magarciy runs a coffee roastery led by José's son, as well as coffee shop run by young women in the community.

Sourced from the volcanic slopes of Santiago Atitlán, this lot from the producer Margarciy represents the distinct terroir of Guatemala. Cultivated at elevations ranging from 1570 to 2000 meters above sea level, the coffee benefits from the unique microclimates found within this specific region. High-altitude environments often contribute to slower cherry maturation, which can result in increased density and more complex sugar development within the bean.

When evaluating the profile of a coffee from this area, it is helpful to reference the flavor wheel to identify the nuanced characteristics that emerge during the roasting process. While Cartwheel Coffee brings their own approach to the roast, the inherent qualities of the Santiago Atitlán region provide a foundational structure that is highly regarded by enthusiasts. Understanding these geographical influences allows for a deeper appreciation of how origin and elevation shape the final cup.