Guatemala, Independent Organic Women’s Co-operative
This organically certified coffee comes from small micro-lots, from a collective of female small holding farmers (over a 36 hectare area) in the Huehuetenango region. This remote agricultural region has perfect coffee growing conditions for coffee with an altitude of 1500 – 2000 masl, rich limestone soil, annual rainfall of 1800 – 2000 mm, relative humidity of 70 – 80% and temperatures of 20 – 24 degrees C. Coffee here enjoys growing under natural shade trees of banana, Gravillea (large silky evergreen Oak tree) and Ingas (small tropical tree that enriches the soil with nitrogen).
Other crops grown by these female farmers include Banana, Avocado, Citrus fruits, Granadilla and vegetables. These women practice old traditional processing and farming methods. During the harvesting, each of the farms relies on a team of 5 to pick and collectively process each of their coffees. Within 6 hours of picking the red ripe cherries, the cherries are first pulped then moved to large plastic tubes with fresh water where they are soaked (fermented) for up to 24 hours. These cherries are then washed three times in fresh water to naturally remove the mucilage. Cherries are then moved to drying beds for an average drying time of 3 – 4 days.