|Notes||Caramel, nuts, dark chocolate|
We are very proud to support the Cafe Colis Resistencia project for a third consecutive year and to once again offer you this magnificent coffee produced by Miguel Rodriguez. The values defended by this project are as dear to us as the quality of the coffee produced by Miguel. That's why we want to bring this coffee to you, harvest after harvest.
Created in 1955 by Patrocinio Rodriguez, the Finca Quebrada Onda is today in the hands of his son Miguel. Located in Mataquescuintla in southern Guatemala, the Rodriguez farm has made coffee production a true family tradition. The history of coffee in Guatemala, however, is complex, especially for the indigenous people who have long been forced to work its harvest under a system called "mandamiento", established by European landowners. Miguel Rodriguez and his family come from the Xinca minority, an indigenous community whose repression dates back to the arrival of the Spaniards, but whose unity and perseverance have allowed their traditions to survive. Since 2015, it is under the name of Cafe Colis Resistencia that the Xinca community has mobilized to fight against a silver mining project led by a Canadian company. The mineral extraction project, which is supported by the country's authorities, inexorably threatens the natural habitat of these communities, as well as their coffee plantations, despite any democratic process. The determination of the Cafe Colis Resistencia group has enabled them to win important battles in their fight against this devastating project, which is now on hold. By offering you this coffee, the importation of which has once again been made possible thanks to our partner Semilla Coffee, we affirm our desire to support this project and the fight it defends, while offering you the opportunity to taste a wonderful coffee.
Grown at an altitude of around 1800 meters, this coffee is made from the Catuai variety. It is picked when fully ripe and sorted by flotation first, then by hand, in order to remove the cherries that are too ripe or not ripe enough. It is then mechanically depulped, then dry-fermented for 24 to 36 hours, before being laid out on a patio for 14 days for slow and homogeneous drying. Very round and sweet, it drinks particularly well in espresso.
This classic, round coffee tastes like caramel and nuts, with a dark chocolate finish.
Original price paid (FOB)3.39$usd/lb vs C-Market 2.20$usd/lb
Partnership3 years via Semilla Coffee
Lot size15 x 69 kg
Lot quality86/100 Score SCA