Miguel Rodriguez - Guatemala

For the sixth consecutive year, we are supporting the Cafe Colis Resistencia project through the wonderful 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. That is why we are pleased 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. However, the history of coffee in Guatemala is complex, especially for the indigenous populations who have long been forced to work in 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 the survival of their traditions. 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 mega-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 allowed them to win significant battles in their fight against this devastating project, which is currently halted. By offering you this coffee, the import of which has once again been made possible thanks to our partner Semilla Coffee, we affirm our commitment to support this project and the struggle it defends, while giving you the opportunity to enjoy a wonderful coffee.

Grown at an altitude of about 1800 meters, this coffee is made up of the Catuai variety. It is picked at full maturity and sorted by flotation first, then by hand, to remove cherries that are too ripe or not ripe enough. It is then mechanically depulped, and fermented dry for 24 to 36 hours, before being spread on a patio for 14 days for slow and even drying. Very round and sweet, it is particularly enjoyable as an espresso.