- Producer Marcelo Perez
- Attributes Wet processed, bed dried – Caturra
- Origin Huehuetenango – Guatemala
- Flavours passionfruit, milo, chocolate biscuit, honeycomb
Marcelo is a smallholder who chose to depart from subsistence agriculture and take up coffee in the hope of improving his family’s quality of life. He doesn’t have much land to farm, but he does his utmost with what little he has. Between 1600 and 1700masl he farms Caturra, Pache, Bourbon and Catuaí. Cherries are transported to ASDEFLOR’s wet-mill, depulped and fermented in cement tanks without water before being dried over raised beds and patio for around a week.
Asociación de Desarrollo Flor del Café (Coffee Flower Development Association) is a tiny collective of just 30 members, all of whom belong to the Mam Mayan indigenous community. Mam is still the language used, Spanish being a second-language used only when speaking to mestizos. The Association owns a communal wet-mill where most producers process their coffee. Fermentations are long and cold, between two and three days. Producers cover the tanks in thick plastic to make sure the fermentation is homogenous and clean. The wet-mill sits at 1700masl where parchment is dried partially on raised beds and finished on patios.
We purchase parchment coffee from Ader, transferring money directly to his bank account. We paid 1,300 Quetzales per quintal (100 pounds of parchment).At times throughout harvest, the local rate was around 650Q/quintal.
Roasted for Espresso brewing, or filter brews with milk. We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.