<aside> 🧙🏻♂️ Roaster’s opinion Excellent coffee for espresso and latte if someone ask for a very balanced filter not to fruity and sour that’s the one tbh.
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<aside> 🧑🔬 Calibration
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In the Lake Atitlán region of Guatemala, Pacoc and San Andrés are pivotal to the local coffee production. Pacoc, situated near San Lucas Tolimán, begins its harvest early, leveraging its lakeside position. Meanwhile, San Andrés, located on the south-facing slope of the volcano, starts later due to its distinct microclimate. The contrast is striking: Pacoc's terrain is sandy and dry, whereas San Andrés experiences more humidity with soil composed of rock and petrified lava.
In these villages, about 100 coffee producers play a critical role. They each deliver 1 to 2 bags of coffee cherries daily and are paid individually, highlighting the commitment to fair trade practices. The coffee cultivation occurs at altitudes ranging from 1600 to 1900 meters, presenting unique agricultural challenges.
San Andrés is especially noteworthy, encompassing 32 small farms in a valley between Volcan Atitlán and Volcán Tolimán. This area has a resilient history, having withstood the impacts of Guatemala's civil war from 1960 to 1996, which created a legacy of distrust within the community. Despite these challenges, the farmers, predominantly from the Kaqchikel ethnic group, have maintained their land, often inherited from their parents.
The farmers have overcome significant adversities, including the coffee market crash in 2001 and the rust outbreak in 2013. They've managed to preserve ancient bourbon varietals and other common Guatemalan cultivars like Caturra, Catimor, Typica, and Sarchimor. Collaborative efforts have led to efficient processing and exportation methods, reviving their enthusiasm for coffee cultivation and enhancing their techniques.
The journey from coffee cherry to cup has become a source of pride for the local farmers. Previously unaware of the fate of their coffee post-harvest, they now engage directly in the process, witnessing the transformation from cherry to final product. Educational visits to facilities like Beneficio La Esperanza and interactions with international roasters have enriched their understanding and appreciation of their work.
The connection forged between the producers and consumers is profound, especially evident during meetings with foreign roasters, such as the one in November 2018. These moments capture the essence of the farmers' dedication, showcasing the journey of their high-quality coffee cherries and the generations of effort behind each bag of coffee.
The coffee farms in the Lake Atitlán region (Sololá department) are spanning 198 hectares and host farms that range in size from half to three hectares each. The harvest season here extends from November to April.
The unique volcanic landscape provides an ideal environment for coffee growth. The plants are nurtured under native forest and Inga shade, flourishing in volcanic and pumice-rich soil. The region's temperate climate, with average temperatures between 68-73°F and humidity levels of 75 to 85%, along with annual rainfall between 1800 - 2300 mm, creates optimal conditions for coffee cultivation. The primary coffee cultivars include Typica, Bourbon, and Caturra, along with Sarchimor and Catimor, all processed predominantly using the washed method and patio drying.
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