Over deze koffie
Origin: Guatemala
Region: Huehuetenango
Town: La Libertad
Farm: El Anonal
Farmers: Orlando Antulio Martínez Samayoa & Gesler Gudemny Martínez López
Crop: 2026
Altitude: 1925-2000m
Variety: Bourbon, Caturra
Processing: Natural
A note from our supplier, Primavera:
Orlando is a third generation coffee farmer, and he works with wife and his son Gesler, who helps with the processing of the coffee, to carry on the family’s legacy of growing excellent coffees in La Libertad. It was 1985 when his grandfather Javier started to plant coffee on a small plot, and over the years Orlando’s father and grandfather made improvements in their wet mill and purchased additional small parcels of land. The coffee leaf rust epidemic decimated this plot about a decade ago, and Orlando used this setback to diversify the varieties of coffee plants growing on the farm. He keeps an assortment of varieties that are more resistant to rust, some more traditional varieties that are less resistant, and in 2015 he added in some exotic varieties such as Gesha and Paramara. This passion for experimentation and innovation has guided the family toward success in producing high quality coffees.
Orlando and his family process this coffee at their homewhich is at a relatively high altitude of 1600 meters. The harvest is carried out manually with cherries at an optimal state of ripenWess (18 – 23 degrees Brix). A cleaning and pre-rinsing (pre-rinsing the cherries) is done in piles with water, and then the cherries are transferred to African beds to begin drying. After 3 days, a second separation is made to remove cherries that do not meet the appropriate ripening and coloring standards. The cherries are dried for 22 days, with protection at night to prevent them from becoming rehydrated. After harvesting, they are stored in airtight Ecotact bags and jute sacks to prevent contamination of the coffee.
“Between the years of 1985 and 1995, back when the harvests were much smaller, my father Orlando Sr. personally took charge of updating the harvesting practices. He brought all the coffee from the field to the wet mill in plastic sacks; back then, he didn’t have a vehicle to transport the coffee and there wasn’t even a road to put a vehicle on! Today, they are able to transport both coffee and workers to and from the edge of the farm in a truck.” -Orlando
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.
