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Guatemala Todosantarita

Cupping notes

Apple, strawberry, pear balance well with milk chocolate creaminess.

Description

Huehuetenango is a municipality in the western highlands of Guatemala, running up to the border with Mexico and encompassing a lot of microclimates across its hills and valleys. Members of the Todosantarita cooperative are based on the hills of the Sierra de los Cuchumatanes, the highest non-volcanic mountain range in Central America. Spanish is spoken here, but the dominant language is Mam, highlighting the Mayan ancestry of the area.

In 1986, 17 people created a group that was the precursor to Todosantarita and with the help and expertise of Fedecocagua, Todosantarita cooperative was formally set up 6 years later. We have been working with them for years, buying their coffee as part of a Huehuetenenango SHB, but as we kept noticing their profile standing out, we decided to showcase them as one of our regional selections to highlight the great work they are doing. The Cooperative now consists of 127 members.

Coffee when picked is fermented for 24 hours before being washed and spread on patios to dry for around 48 to 60 hours. The majority of the varietals grown is Caturra, forming roughly 65% of the crop.

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Origin
Producer
Process
Washed
Altitude
1350 - 1650m
Harvest
December - March
SCA score
83.75
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Image for From Nicaragua to Guatemala - March 2018

From Nicaragua to Guatemala - March 2018

21 March 2018