Guatemala: Todos Santos

We had an opportunity to roast this coffee again and so loved the coffee and the people that grew it that we brought it back for all of you to enjoy. This is a carefully selected community lot made up of Bourbon and Caturra varieties coming from three members of the ASODIETT cooperative. It is located in the township of Mash, in the Todos Santos Cuchumatán municipality in the department of Huehuetenango. About 30 families make up the ASODIETT cooperative, and many are of the Maya Mam ethnicity.

ASODIETT has been steadily growing over the last few years, thanks to intentional leadership and connections built by their leader Macario Calmo. The group is working to finish building a warehouse building with a second floor- this will allow the group to store members’ coffee in cooler, more stable conditions, and they hope to have humble quarters for visitors to stay as well. The warehouse will and has already served as a community center- there’s a small, community-led pharmacy on the first floor, and the area is a communal meeting space. The group’s sense of solidarity and focus on shared progress is evident.

ASODIETT has started their own bio-lab where they make a fermented foliar from the pulp of the leaves of a local plant called Horsetail, steeped in water.

Cupping Notes: Brownie, baking cocoa, and pecan notes

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

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Farmers:

Marcelo Pablo Pablo

Macario Calmo

Juan Aguilar Diaz

Varietals: Bourbon and Caturra

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

Sourced from the ASODIETT cooperative in the high-altitude terrain of Huehuetenango, Guatemala, this lot represents a classic expression of the region. The coffee is composed of the Bourbon varietal, a plant historically prized for its balanced sweetness and complex acidity. By utilizing the washed process, the producers emphasize the inherent clarity and structural integrity of the bean, allowing the deep, comforting profiles of brownie, baking cocoa, and pecan to take center stage.

This selection from Keia & Martyn's Coffee highlights the consistency often found in Guatemalan exports. While washed coffees are frequently celebrated for their clean, crisp finishes, the specific terroir of Huehuetenango often contributes a distinct, syrupy body. For those looking to further explore the nuances of these flavor profiles, referencing a flavor wheel can be a helpful tool in identifying the subtle transitions between the cocoa and nutty notes present in this cup.