Real Name:

Guatemala Organic Huehuetenango Shb Ep

Country:

Guatemala

Region:

Huehuetenango, Guatemala

Grower:

Association of Special Coffee Producers of Huehuetenango
(ASOPCE)

There are plenty of obstacles to cultivating and exporting coffee from the department of Huehuetenango. The terrain is rugged, and the weather is extreme. But coffee grows well here, and more than 450 families with farms that average just a few acres in size work together through a cooperative called the Association of Special Coffee Producers of Huehuetenango (ASOPCE) to overcome the obstacles. Each family uses their own micro-mill to process their harvest, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee. ASOPCE has a centralized warehouse to store dried parchment until it is time to move the coffee across the country along rough roads to Guatemala City where the coffee is prepared for export. Through ASOPCE, producers have gained access to technical assistance for managing their farms with the best agricultural practices. Using materials like coffee pulp to make organic fertilizers has helped reduce the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of fertilizer that ensures better yields and quality. ASOPCE partners with an export company called BICAFE, which has a dry-mill facility powered by 250 solar panels.

Variety:

Bourbon, Catuai, Caturra, Pache, and San Ramon

Process:

Fully washed and dried in the sun

Harvest:

December - April

Altitude:

1350-2050 masl

Soil:

Clay minerals

Certifications:

Organic

Real Name:

Colombia Organic Cauca Asobombo Ep Grainpro

Country:

Colombia

Region:

Inza, Cauca, Colombia

Grower:

Grupo Asociativo El Bombo Inza (ASOBOMBO)

Coffee cultivation from small family owned farms is the backbone of production in Colombia. This traceable community blend with a vibrant regional profile comes from 80 producers with small farms in the municipality of Inza within the department of Cauca. Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds. While individual producers have designed farm management and post-harvest solutions to fit their needs, they banded together for crucial logistical demands for things like warehousing and milling coffee for export to the international market, which provides better income for everyone to reinvest in their farms and strengthen their families’ livelihoods

Variety:

Caturra, Castillo, and Colombia

Process:

Fully washed and dried in the sun

Harvest:

May-August
October- January

Altitude:

1500 – 2000 masl

Soil:

Clay minerals, Volcanic loam

Certifications:

Organic