Miguel Rodriguez

For the fifth year in a row, we support the Cafe Colis Resistencia project through the magnificent coffee produced by Miguel Rodriguez. The values ​​that this project defends are as dear to us as the quality of the coffee produced by Miguel. This is why we want to offer you this coffee, harvest after harvest.

Located in Mataquescuintla in southern Guatemala, the Rodriguez farm has made coffee production a true family tradition. The history of coffee in Guatemala is, however, complex, especially for the indigenous populations who were long 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 Spanish, but whose unity and perseverance have allowed their traditions to survive. Since 2015, it is under the name Cafe Colis Resistencia that the Xinca community has mobilized to fight against a silver mining project led by a Canadian company. The mineral extraction megaproject, 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 Café Colis Resistencia group allowed them to win important battles in their fight against this devastating project, which is now at a standstill. By offering you this coffee, the importation of which was once again 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 enjoy a wonderful coffee. 

Cultivated at an altitude of around 1800 meters, this coffee is made from the Catuai variety. It is picked when fully ripe and sorted by floating first, then by hand, in order to remove overripe or underripe cherries. It is then pulped mechanically, then fermented dry for 24 to 36 hours, before being spread out on a patio for 14 days for slow and even drying. Very round and sweet, it drinks particularly well as an espresso.