Guatemala: Highland Smallholder Community Lot

This coffee is all about smallholder farmers. It is made up of coffee from 10 different smallholder farmers, each contributing anywhere from the equivalent of 4 - 8 bags of green coffee into the blend. All of these producers belong to one of three cooperatives in Huehuetenango - Marcelo Pablo, Viviano Pablo, Alfredo Ortiz, and Faustino Pablo al are members of ASODIETT in Todos Santos Cuchumatán; Antonio Tomás and Emelito Tomás (father and son!), along with Alan Ochoa are members of ASIAST in San Antonio Huista; and Higinia Perez, Santos Perez, and Antonio Ramirez are members of ASDEFLOR in Chanjón. Members of these groups farm Caturra, Bourbon, and San Ramón varieties. Their farms range in altitude, but an approximation of 1700 masl is as good of an estimate as any of the average altitude of the farms where the coffees came from.

ASODIETT is a tiny co-op led by community powerhouse leader Macario Calmo, located in the region of Tuiboch, Todos Santos. All members belong to the Mam indigenous community. Thought ASODIETT does not have an organic certificate, they have a community bio-lab where they make fermented foliar brews out of organic inputs (decomposing coffee pulp, manure, and the leaf litter of native leguminous trees and a local plant called horsetail), and they distribute the products among group members. The group also collectively purchases organic fertilizers to reduce the cost for members. 

ASIAST: The Asociación Integral Agrícola Sostenible Toneca (Toneca is a colloquial adjective for San Antonio Huista) is a tight-knit group of producers with a strong sense of solidarity, working together to identify processing best practices, and learning about sustainable farm management with an eye towards climate change and their future success. Though some members of the group are still using conventional inputs (albeit in very small quantities comparatively), the ecological processes the group is implementing on every farm are nothing short of revolutionary. This is a drought-prone area, and many farms are isolated, and only accessible by foot with restricted support services. They’re implementing terracing in their farms, and planting in contour lines to capture water and avoid soil erosion; planting of shrubs in between rows of coffee plants to retain water; high percentage of shade cover; planting native shade trees; composting system and organic fertilization; a community-run recycling program; and of course, experimental processing in collaboration with ANACAFE. The group sees these practices as the only way to combat climate change, which has devastated production in recent years.

ASDEFLOR is the Asociación de Desarrollo Flor del Café (Coffee Flower Development Association), and it is a tiny collective of just 30 members, all of whom belong to the Mam Mayan indigenous community. The association was formed in 2012 with 16 members; these days they have 31 members- and about a quarter of them are women. The Association owns a communal wet-mill where most members process their coffee. Fermentations are long and cold, between two and three days, and producers cover the tanks in thick plastic to ensure a homogenous and clean fermentation. At around 1700 masl, parchment is dried partially on raised beds and finished on patios at the wet-mill site.

This is another beautiful farmgate coffee that is good as espresso.

Cupping Notes: Chocolate truffle, orange and vanilla bean notes

Brew Recommendations: Espresso, drip, French press, pour-over

Varietals: Caturra, Bourbon, and San Ramón

Region: Huehuetenango

Processing Method: Wet process (washed) and patio sun-dried

Equity and Transparency Pricing Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

This community lot from Guatemala · Huehuetenango represents a collaborative effort by smallholder farmers from the ASODIETT, ASIAST, and ASDEFLOR organizations. Roasted by Keia & Martyn's Coffee, this selection highlights the classic profile of the Caturra varietal grown at 1700 masl. The coffee undergoes a washed process, a method often utilized to emphasize the inherent clarity and acidity of the bean.

In the cup, this lot presents a balanced profile featuring notes of chocolate truffle, orange, and vanilla bean. While individual experiences vary, those exploring the flavor wheel may find that washed-processed coffees from this region frequently offer a clean, structured mouthfeel that highlights the distinct terroir of the highlands. By sourcing from multiple smallholder cooperatives, this offering provides a comprehensive look at the quality standards maintained by producers throughout this renowned coffee-growing region.