Hermanos Constanza – Brothers Lazaro and Daniel
On less than three and a half acres of the family farm (as well as Lazaro’s own special parcel of land he works for his father-in-law in Agua Dulce), these brothers grow traditional varietals of Borbon, Caturra and San Ramon (aka the “other” caturra).
Lazaro’s and Daniel’s grandfather purchased this small piece of land in the lush and much-famed lands of El Paraiso in Huehuetenango in 1975. In 1986 their Dad Jesus took control of this parcel and has been working with passion and dedication towards quality and to assist his children as they take the reins. It’s a great spot, and literal neighbour to our other great mate here, Ader Recinos.
Lazaro’s and Daniel’s parcel is at the top of the plot, approaching altitude of 1950 masl. The cherries when ripe taste super sweet and plummy with heirloomy fruits and florals. They have a beautiful compost system, ensuing all cherry pulp and mucilage is decomposed properly before being used as organic fertilizer.Lázaro, aka “Lacho” now takes control of most of the farm’s processing.
He has adopted the protocol common in the zone: a long and cold fermentation that includes an interim wash. This practise is thought to not only result in a more homogenous outcome but also, of course, improve cup, as the washing removes “reacted” mucilage, exposing fresh mucilage to oxygen and positive reaction. The whole crew we have been working with for several years now are super switched on all the hallmarks of quality, not just in fermentation and drying, but starting with selective picking for ripeness, great controlled fertilisation (included trialling of the more targeted solution based fertilisers, alongside organic preparations), and the (surprisingly crucial) management of shade trees.
Last year was the first time the family had sold directly to an importer, Lázaro was pretty excited to actually meet a buyer for the first time and we’re very proud to represent both Lazaro and Daniel’s hard work on the farm that is now beautifully transparent in the cup.
We purchase parchment coffee from the family, transferring money directly to their bank account. We paid an average of 1400 Quetzales per quintal (100 pounds of parchment) for this harvest. We’re looking towards a bright future with these guys, it’s great to see a new generation taking control of the family farm and continuing to produce coffee of such high quality.
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Whole beans only.
Roasted for filter brewing.
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