Replacing Benjamin Lopez (whose harvest was smaller this year) we have a microlot from a super small-scale producer from a wetter and colder area almost two hours away.
While we’re always super excited to be able to bring you the same loved producers year after year, we’re practically beside ourselves when we get to celebrate for the first time a producer whose coffee was previously blended. Prudencio Pablo Mendoz is one such man, and we’re glad we kept this lot apart.
Right from the beginning things augured well. We tasted super sweet and heavily mucilage-laden cherries on Prudencio’s farm in February, and this sweetness is the abiding feature of this coffee all the way to now. Right from the fragrance and aroma we get a big blast of praline (cooked nutty goodness wrapped up in all the sugary shades you could wish for), and when sipping a v60 we get some fruit (mango suggests itself), along side bucket loads of creaminess and chocolate.
Prudencio is a member of the much loved ASODIETT Cooperative, with whom we’ve been working for three years. A tight-knit group organised around principles of solidarity, ASODIETT is located in the township of Mash, in the Todos Santos Cuchumatán municipality. About 30 families make up the cooperative, and most are of the Maya Mam ethnicity, and still primarily speak the Mam language (with Spanish as second language of course).
We paid 1500 Quetzales per quintal (100 pounds of parchment) for Prudencio’s coffee. At times throughout harvest, the local rate was around 650Q/quintal, this at a time where cost of production is 700-800Q/quintal. We’ve been loving working with Asodiett since 2017.
For more info on brewing your coffee for maximum enjoyment, check out the Brew Methods page.
Roasted for filter brewing.
We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.
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