- Producer Vicente Ramirez Ramos
- Attributes Wet processed, bed dried, Caturra, Bourbon
- Origin Huehuetenango – Guatemala
- Flavours butterscotch, dark chocolate, plum, stewed apple
Vicente is the spokesperson for the ASODIETT Association, and one of many young famers taking up the mantle from their parents in the group.
ASODIETT is a tiny Co-Op in the region of Tuiboch, Todos Santos. Just 50 members belong to the group, 34 of which are coffee growers. All members 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 group formed in 1995, in 2010 they formalized as an Association and just last year managed to receive their Co-Operative status.
ASODIETT is transitioning very fast towards completely organic agriculture. Very minimal synthetic fertilizers are used and sometimes none at all. Zero fungicides, pesticides or herbicides are used. For instance to protect from Roya, producers make a foliar from the pulp of the leaves of a local plant called Horsetail that are steeped in water. They decompose coffee pulp and manure and the leaf litter of native leguminous trees as fertilizer. They collectively purchase organic fertilizer as a group to reduce the cost for members.
We purchase parchment coffee directly from the ASODIETT; quetzals are transferred straight to their bank account upon receipt of parchment at our chosen mill. We pay for transport from Huehuetenango to the mill. We paid 1300 Quetzales per quintal (100 pounds of parchment) for Vicente’s coffee. At times throughout harvest, the local rate was around 650Q/quintal, when cost of production is 700-800Q/quintal. The group is very buoyed by the high prices we are committed to maintaining for their microlots.
For more info on brewing your coffee for maximum enjoyment, check out the Brew Methods
Whole beans only.
Roasted for espresso brewing.