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ANTIOQUIA’S BEST CUP CONTEST

The last week of February Coffee Resources had the privilege of being invited by the Antioquia Governor’s office to participate as a member of the international jury, for III ANTIOQUIA’S BEST CUP CONTEST. This is the third year of the event (and second one we participate in), that Governor Sergio Fajardo’s program and motto ANTIOQUIA LA MAS EDUCADA, hosts this important venue, which has been fundamental in positioning Antioquia’s producers as leaders of the Colombia specialty coffee market. The governor’s office has dedicated a serious amount of time and resources (Over US13 million) into this program: Antioquia, origin of Specialty Coffees. Part of the he program entails building a total of 80 high technology Educational parks, in remote municipalities, within the period of June 2014 through December 31st, at the end of his term.

The region of Antioquia, with over 130,000 hectares planted in coffee, produces roughly 1.8 million bags of coffee, (about 15% of Colombia’s total output). Antioquia has 90,000 coffee producing families distributed within 94 municipalities. The average plantation is approximately 3-5 hectares, and growers live on the revenues of coffee, combined with those of small-scale banana, fruits and beans plantations. Most of producers have been producing coffee for three or four generations, and coffee is their passion and their livelihood.

Another part of the program, which is driven by education, is the NUEVA GENERACION CAFETERA (New Coffee Generation) in which young producers aging between 15 and 25 meet during 4-5 days at camp to receive training in coffee harvesting, processing, milling roasting, barista training, etc. Each camp, held twice a year, brings in over 1,000 young participants! This highlights the importance of education being the engine of social change for the region.

The BEST OF ANTIOQUIA III cupping and micro-lot selection took place at Granja Esteban Jaramillo in the municipality of Venecia. The National Juror had selected 62 samples from the previous 360 samples, which had made the first screening.

For four consecutive days, the international jury, composed of 40 participants coming from countries as far as Korea, Italy, Australia and USA, cupped and graded the 62 final micro-lot samples.

On the fifth day, the winning producers of these 62 coffees were invited to join us for lunch and meetings at the Granja Esteban Jaramillo, where the cupping had taken place. The day’s highlight was the parade of these producers and their families as they entered the location. (More than 300 people representing most coffee municipalities of Antioquia attended this important event.) It was very emotional for all! We had the opportunity of meeting each one of the 62 producers (and families) and participate in an open round table dialogue with them. This was fundamental moment to exchange ideas and thoughts on coffee between producers and potential buyers.

THE AWARD CEREMONY and AUCTION

On the fifth day of the event, the award Ceremony to the first 10 finalists and an auction of the winning micro-lots had been scheduled at Medellin’s luscious Jardin Botánico.

Governor Sergio Fajardo and staff from the Comite de Cafeteros de Antioquia, and Central Government were present at the award ceremony that morning. The top ten producers received honorary awards and bonus checks granted by the Governor’s office, at a very emotional ceremony.

At the end of the day, the total of 62 lots were auctioned at a very intense three-hour event. The bidding became very aggressive between buyers from Korea and USA specifically for the Top First ten lots. Prices ranged from US $31.50/lb. (top price) paid to number 1 lot, to US 2.60/lb. (which was the minimum offering price). We were glad to be able to secure a total of 11 micro lots from different categories out of the 62 auctioned. This was our way of showing our continuous support to the Best of Antioquia program.

One of the advantages of the action is that the terms are very clear and transparent. The producer is receiving the full premium of the auction price, after subtracting the shipping, milling and export tax expenses. These premiums and special recognition are a real incentive for them to improve on quality and for some to invest in processing and drying facilities.

The next day, we had opportunity of meeting with the producers and families, which we bought the coffee from. This was a very enriching and inspirational experience for everyone! We are proud to see how this special program has brought so many benefits to the families who produce the coffee, and to the healthy development and growth of the region.

#coffee #antioquia #coffeetasters #coffeeresources

Coffee: CONDOR HUILA MICROLOT

Farm: TITANIA

Owner: CESAR MARTINEZ

Altitude (msnm): 1540

Variety: 35% CATURRA / 30% COLOMBIA/35%CASTILLO

Beneficio: (p.ej. lavado, descascado, miel, ecológico, etc. DESPULPADO ECOLOGICO

Dried: (p.ej. patio, mecánico, camas africanas, etc.) PATIO

Location: VEREDA SIMON BOLIVAR

Region: SAN AGUSTIN, HUILA

Certifications:

Prices: (p.ej. Taza de la Excelencia)

Farm Size: 20 HECTARE

Coffee production area: 15 HECTARE / 60,000 SEMI-SHADOWED CULTIVATED TREES

AGROBERLIN Organic (Rainforest) NOP/JAS /SMBC

This special organic coffee is planted on a single estate in the South West slope of Sierra Nevada de Santa Marta. This snow peaked mountain has been declared a world heritage by Unesco, and it is considered one of South America's richest in biodiversity.

The producer Dario Delgado has owned this plantation since 1998. The farm has been organically certified by ECOCERT since 1999. It has also obtained the certifications from RAINFOREST ALLIANCE and SMBC.

The coffee is grown in this estate which is located in vereda Palmor, in the Southwest slope of Sierra Nevada de Santa Marta. The total area planted is 112 hectares, producing approximately 1,500 bags, at an altitude between 1,100 and 1,300 meters above sea level. The coffee comes from Typica, Caturra and Castillo varieties. All coffee from Agroberlin Farm is grown under the shade of Guamo and Carbonero trees and other native shade trees (rustic Polyculture). It is naturally fertilized with compost originating from coffee pulp and manure. This special coffee is wet processed and dried at the farms wet mill and patios. It is carefully milled and graded to standards at the farm owned dry mill in Santa Marta.

Its cup offers a rich flavor, full body, sweet citrus notes and a smooth aftertaste.

Condor Nariño Microlots

The NARIÑO coffee region is situated very close to the Equator Line (N1 16’ to N1 37’ and W77 09’ to W77 28’) allowing the coffee plantations to receive more perpendicular solar luminosity. This proximity to the Equator offers the opportunity for coffee to be planted as high as 2,100 meters. The average temperatures in this region vary from 18C to 24C during daytime (63F to 74F). The high attitude and mild temperature helps to slow down the maturation of the coffee cherries. This slow maturation process increases the sweetness of the coffee. The municipalities of Buesaco, Sandona, Samaniego, Consaca and Linares are all situated at altitudes ranging from 1,600 meters to 2,000 meters (5,200 to 6,500ft.) These small towns are located in the Northwest part of Nariño in the proximity ofGaleras Volcano, between the Central and Western Andean ranges. The soil is rich in volcanic ashes which gives the area a higher productivity due to a higher content of nutrients. All of the farms are family owned and averages less than 1 hectare. Each farmer does the wet processing and washing of its coffee in micromills. Most of the coffee is still sun-dried by the farmer on their small patios. A vast majority of this coffee is grown under shade. In this area, the best growing region is between 1600 and 1900 meters above sea level. The trees are planted on a density of 5,250 to 7,250 trees/hectare, which places them at an above average yields among the rest of the country. The majority of the coffee comes from the Caturra (70%) and Castillo (20%) varieties, however, there is still a very good presence of the traditional varieties such as Typica (10%). Throughout the years the coffee from Nariño has received several recognitions from Cup of Excellence and other international contests which have placed the department as a top producer of high quality coffee.

Nariño’s coffee cup characteristics tend to offer an increased acidity, medium body, with a good balance and character. Its smooth flavor is variable with a high presence of citric and sweet notes.

These microlots have been pre-selected by Exportadora de Café Condor who is the processor and shipper. The selection process involves several cuppings, screenings, and visits to the area during harvest periods. The coffee is purchased in parchment from the producers. It is allowed to rest for a period of one or two months to assure stability and then it is milled and graded a couple of weeks before it ships.

Condor, having an ample experience in sourcing the top quality coffees from Colombia, will pay a significant premium for the best coffees, making sure it gets to the coffee growers via the cooperative in recognition of their higher quality. Most of these producers understand the factors in growing and processing, which influence the coffee which they are producing and are fully committed to quality.

Condor Los Idolos Especial

Condor Los Idolos , is grown in a very fertile region of Colombia at an altitude of 5,400 to 6,000 feet above sea level. This Central mountain range is situated at the south west part of Colombia, cutting through the south of Huila and Cauca departments. It is gifted with excellent conditions to produce fine coffee. This part of the Central coordillera offers high altitude, fresh water supply, rich volcanic soil, and well defined rainy and dry seasons.. The traditional farming methods are considered the only alternative to produce high quality coffee. The main harvest is from September through January, and a the fly crop is from March through July.

The microclimatic conditions of this area are privileged because of the rich volcanic soil, its generous spring water supply and its constant precipitation. Coffee is planted under the shade in small parcels. Producers of Condor Los Idolos Especial have preferred the traditional varieties of coffee plants. They are sacrificing the yields of higher production varieties, but are very proud of the cup characteristics and quality that their plants provide. The coffee is grown in small farms where Arabica Typica plants predominate. In addition to the special care farmers take in processing their coffee, they are drying this parchment under direct sunlight only. The coffee is purchased by Condor directly from the producers, and segregated into microlots.

Cup characteristics: Offers a medium to high acidity, a medium body and a citric flavor.

Condor La Primavera (Antioquia Single Estate)

Condor LA PRIMAVERA, is grown in the South East part of the Antioquia department which is the largest coffee producing region of Colombia. Condor LA PRIMAVERA is produced by its owner Juan Gonzalo Velez and his family. LA PRIMAVERA is grown at an altitude of 1450 to 1700 meters above sea level. In general the soils in Antioquia are considered ideal for coffee cultivation being rich in potassium and phosphorus. 70 Hectares of LA PRIMAVERA coffee is grown under very strict environmental conditions. Its owners have focused in following sustainable agricultural practices, respecting flora , fauna and the beautiful natural resources of the region. Since 2004 LA PRIMAVERA has been certified by RAINFOREST ALLIANCE.

Coffee is carefully planted in semi-shade shared with native shade trees. The producers of LA PRIMAVERA have always strived for efficiency in their yields, without sacrificing quality. The coffee is carefully sun dried in the farm, and then transferred to silos to achieve the adequate moisture content of 12.5%. All of the process is carefully monitored by owner Juan Gonzalo Velez, a hands-on engineer who persists for quality. The coffee is from the Variedad Colombia variety. The main harvest is from September through January, and the flycrop from March through June. The total production may be estimated in 1,500 bags. Cup characteristics: Offers a balanced aroma, body and acidity, with a rich delicate taste.

Condor Huila San Agustin

Coffee farming in this remote region of South of Huila is different from other plantations which offer higher yields. More than farming it is an art, which has been passed on through generations. The family does their own harvesting usually with the help of neighbors. After the red and ripe cherries are picked, they are depulped by passing them through a manual or electric depulper. The pulp itself will be used as a natural fertilizer. The secondary skin or mucilage is immediately removed through a wet process which dissolves its sucrose ingredients, by leaving the beans in a processing tank during 12 to 18 hours.

Once this process is complete, farmers sun dry the parchment on patios or on the roofs of their houses. They have designed a mechanism by which they can slide the roof to cover the coffee in case of rain. The coffee is dried to perfection to achieve the color and moisture uniformity demanded by our quality control department. The beans are milled, sorted and classified for export under the scrutinous supervision of our quality control director.This unique coffee is carefully selected by both electronic and manual sorters to produce a zero defect coffee.

La Cabaña Organic (Sierra Nevada Santa Marta)

La Cabaña, is grown in specific microclimates on Colombia's highest snow peaked mountain Sierra Nevada de Santa Marta, at altitudes between 4,500 and 6,000feet. This is Colombia's highest mountain range; It is situated at the northern tip of Colombia, bordering the Atlantic ocean and extending 300 kilometers into the plains. This twin peaked mountain is said to contain all of the worlds microclimates and it is the home for more than 10,000 indians from the Arhuaco tribe.

La Cabaña, rich in history and taste is cultivated on traditional farms by indigenous communities. Due to their isolation, these tribes deriving from the Tayrona culture have been able to preserve their traditional agricultural practices. The coffee comes from traditional varieties such as Typica, Caturra and Borbon. It is planted under shade of Guamo and Cedar trees. The soil composition is sandy with strong presence of limestone. The microclimate in which this coffee is grown is unique to the country. The cool mountain air meets with the ocean breeze from the Caribbean, forming a well defined rainy season. Due to this factor, there is only one harvest season which starts in November and ends in May. This coffee is wet processed individually by each farmer. It is sun dried on the small patios of their huts.

Cup characteristics: medium acidity, full body and a perfect balance.

Condor El Boton Maragogipe (Antioquia)

Maragogipe EL BOTON is a single estate coffee grown in the steep slopes of Southwest Antioquia. The farm has been producing Maragogipe variety since the early 1930's. Since then the farm has been in the Herran family. Even though the yields for Maragogipe are far less than the new varieties, the Herrans have refused to switch their plantations to higher yielding varieties.

Today , the legacy of EL BOTON continues and the farm is managed by Mr. Ariel Montoya, a third generation coffee grower. The coffee is planted at an altitude of 4,430 ft. a.s.l. on rich and fertile soils of La Carmina, a small area close to Ciudad Bolivar. This low density plantation is shade grown under rustic polyculture. The family has been conscious about biodiversity and the protection of migratory and local birds. These tall shade trees are an important source of oxygen, and give the coffee the right sunlight and moisture to produce a superb coffee.

The total production for the Estate is limited to about 60,000 kilos which may yield approximately 600 bags.( 70 kg.).

The harvest which starts in October, may last until January. The red cherries are carefully harvested, and processed in the same farm that same day. The beneficio is also using an environmentally friendly treatment of water and solid wastes. Most of the coffee is fertilized by compost from pulp and organic waste. Once the process is completed, the parchment is transported to specially designed driers. Once the coffee has reached its moisture content of 12%, it is carefully stored prior to milling.

After milling, the green beans are carefully selected by women who remove the defects which were not sorted out by the machines. The final preparation is a Screen 18.

Cup Characteristics: El Boton coffee offers a clean well balanced cup. Its has an exquisite aroma, and a pronounced acidity.

Condor Cerro Bravo Excelso (Antioquia Single Estate)

Condor CERRO BRAVO is a hidden treasure.

This special coffee is grown in the province of Palomos, near the town of Fredonia, a very fertile mountainous region in the South West part of Antioquia. The farm where it is grown, LA SIERRA, belongs to Juan Camilo Restrepo, a third generation coffee grower from this traditional coffee region. The farm is 68 hectares in size, out of which 43 are planted in coffee, 5 are used for cattle, and the balance is a precious forest reserve. Most of the coffee is shade grown under canopy of guamo and fruit trees. The farm faces Cerro Bravo, the most beautiful peak in the region.

Both Variedad Colombia and Caturra coffee, are planted from 1400 meters to 1,600 meters. Mr. Restrepo follows a traditional philosophy to produce the finest coffee in harmony with the earth's natural resources. Natural spring water is derived from the forest reserve, home of beautiful native birds, and the most extensive collection of exotic flowers. The farm produces its own corn, and vegetables. The corn is planted among some of the rows of coffee plants, to support the sustainability of the farm. The plantation is mostly fertilized by compost, prepared with pulp, chicken feed and manure. The coffee is exposed to good amount of sunlight, even though most of it is shade grown. Thinking of future generations, and the difficulties on relying solely on coffee, Mr. Restrepo has strategically planted shade trees which may produce some of the finest wood in the future. He has planted around 75 wood trees per hectare. Some of these fine trees include nogales, oak and some native wood trees. The farm employs seven permanent workers and during harvest periods a total of 150 pickers climb the steep slopes to harvest the ripe cherries. The workers are paid above the average wage. The yields of this farm surpass the national averages. This translates into additional income for the pickers who come every day from Palomos. Erosion control is another priority for this farm. This farm is truly an example of sustainable farming at its best. The total production of Condor Cerro Bravo, does not exceed 750 bags. The main harvest starts in October through January. A small fly-crop is harvested during the months of March and April. The coffee is depulped and fermented in the farm, using modern eco-friendly equipment to remove the muscilage form the cherries, minimizing the usage of water. After the parchment is washed it is carefully set on the patios for sun-drying. The parchment is carefully monitored and turned until it reaches an ideal moisture content between 11% and 11.5%.

Condor Meta Resguardo Indigena

This coffee is grown in the Department of Meta. It is produced by very small scale coffee growers in Serrania de La Macarena in the South East region of Colombia.

It is produced by 40 families of an indigenous community denominated ONDAS DEL CAFRE. This community migrated decades ago from Cauca escaping the violence which was present in the area. Theses families come from the PAEZ Tribe who maintained the traditional varieties Arabica Typica, Bourbon and variedad Colombia, and their growing traditions throughout generations. The coffee is shade grown at altitudes between 1300 to 1,750 meters. Parchment is carefully sun-dried and in some farms African beds are used for drying.

The average farm in not larger than 1 hectare (2.5 acres).

This indigenous reserve main source of income is coffee, and cocoa complemented by combined plantations of banana and yuca. During several years the area was occupied by insurgent groups. In the past 4-5 years the area has gone through a pacification process and today it is a prosperous agricultural community

The main coffee harvest initiates in October and ends in February.

All of the coffee is purchased directly from these farmers paying significant premiums over prevailing market prices, in recognition for its quality. The coffee from this area has won a few Cup of Excellence recognitions in recent years.

VELOSO Natural Dry is produced in Carmo do Paranaiba, a micro-region of Cerrado. This coffee is grown on a plateau with altitudes from 1,050 to 1,200 meters above sea level, on gravelly soil. It is produced on FAZENDA BERRADOR a single estate plantation belonging to the Veloso family. The regions climate is defines by rainy summers and dry winters, offering ideal climatic conditions for fine coffee production. Veloso Natural dry is a result of carefully selected sun dried beans, which produce a full bodied cup with a sweet aroma and aftertaste.

Villa Rica Grace Organic

During the late 1920's , Mr. Juan Brack, a German settler established in the Chanchamayo Valley, in a district called today Villa Rica. These settlers found a diversity of microclimates and rich soils ideal for agriculture. During the first years Mr. Brack produced tobacco, but later on he switched his crop to coffee. Mr. Brack left his land and coffee plantations to his children. In the late 1980's the area was significantly affected by terrorist activities and coffee production was temporarily abandoned.

In 1993, his son Francisco Brack Egg took over the coffee plantations and decided to transform the production into organic coffee. He obtained OCIA certification for all of the plantations. In 2002 the coffees produced were certified by IMO/Naturland as well. Today, Francisco Brack Egg is managing all operations at the different farms which produce the organic coffee: Paraiso Perdido, Itala, Yesup, Constancia and Criju. All of these farms are organized under Green Crop, a family operated business and are located within a 10 mile perimeter with similar microclimatic conditions.

The total planted and certified area is around 400 hectares, yielding approximately 3000 bags of high grade organic special coffee. The Green Crop farms are planted with Typica, Pacas, Bourbon and Caturra varieties. The coffee plants range from 1 to 10 years old. The altitude of the farms range from 4,200 to 5,300 ft. a.s.l.

Most of the coffee from Green Crop is shade grown under native species of Roble, Cedar, Flamengo and some other native shade trees (rustic Polyculture).

Passive fertilization from decomposition of shade tree leaves, and decomposed weeding is complemented by application of organic inputs. The plants are naturally fertilized by the usage of compost coming from coffee processing sub-products such as pulp, peel and solid wastes from the fermentation tanks.

Harvesting takes place from June through September and is performed on every farm by manually picking of the ripe cherries. The coffee is processed at a central beneficio at Paraiso Perdido farm. The cherries are carefully separated by water flotation channels, leaving immature or unripe cherries behind. Cherries are depulped and then conducted to the fermentation tanks. Once the process is completed, they are initially dried on a machine drier by blowing hot air through the grids. The second drying stage is completed to perfection on the concrete patios under the sunlight rays.

Cup Characteristics: Good balance in body, medium acidity, aroma and flavor.

HG Organic LAS NUBES

This special Mexican HG Organic coffee, is grown in specific microclimates on Mexico Sierra Madre Chiapas at altitudes between 1000 and 1200 meters a.s.l. The farms producing this fine coffee are located in Jaltenango/Custepeques. This town was founded in the late 1600 by Dominican monks. The area has been planted in coffee since the beginning of the 20th century. Coffee is the most important agricultural activity for these farmers, and ninety percent of the inhabitants of this area depend on coffee for their livelihood.

This organic coffee, rich in history and taste, is grown under heavy shade. These plantations have never been exposed to chemical products, since these are foreign to traditional agricultural practices. The coffee comes mostly from the Typica, Borbon and Caturra varieties. The cherries are harvested from November through March. The total area planted is around 400 hectares, and the total output is approximately 4,000 bags. The coffee is certified organic by OCIA and accredited by JAS.

The red cherries are harvested and wet processed on the same day in the farm. The wet process consists of depulping the cherries, and removing the mucilage of the beans through a washing process. This entails leaving the beans overnight in fermentation tanks. Once the mucilage is removed, and the coffee is washed, the parchment is carefully set on the patios for sun-drying. All of this takes place on the farm.

Once the beans have reached the ideal moisture content between 11 and 11.50%, they will be bagged and trucked to the company's own mill in Tuxtla Gutierrez. The coffee is carefully stored in parchment until it is sold. When the order takes place, the parchment is milled, sorted and classified for export.

HG Organic EL CHORRO

Our Mexican HG Organic coffee is produced on a single estate named EL CHORRO. The name comes from the abundance of fresh water streams running through the farm. This estate is situated on the mountain range Sierra Madre Chiapas at an altitude of 1000 meters a.s.l. This farm is located near the TACANA Volcano neighboring the town of Vila Comaltitlan, in the area of Coconusco (Chiapas). The farm has been planted in coffee since the beginning of the 20th century by the a family of Spanish immigrants, the Longo family. Since then, coffee has been the most important agricultural activity for the area, and it has been grown in harmony with the rich biodiversity which exists in this region.

During 1955, due to government reforms, the farm's extension was reduced to 295 hectares, expropriating to El Chorro part of its planted lands and distributing it among farmers. Since 1980 the coffee production of El Chorro can be considered organic. In 1999 the farm was purchased by the Schalit family, who had ample experience in coffee production in Mexicoand that same year they obtained the OCIA organic certification.

This organic coffee, rich in history and taste, is grown under heavy shade. This farm is certified Shade grown since 2002. During the crop cycle 2003-04 the plantation was certified as Bird Friendly Coffee by the Smithsonian Migratory Bird Center, due to the presence of more than one hundred bird varieties on the farm.

The coffee comes mostly from the Typica, Borbon and Catuai varieties. The cherries are harvested from November through March.The total area planted is around 250 hectares, and the total output is approximately 2,000 bags.

The red cherries are harvested and wet processed on the farm. The wet process which consists of depulping the cherries, and removing the mucilage on the beans through a washing process which is done on the day of harvest. Then the coffee is left overnight in fermentation tanks to complete the fermentation process. After this the coffee is washed, and the parchment is carefully set on the patios for sun-drying. All of this process takes place on the farm under the strict supervision of Mr. Sven Schalit. Mr. Schalit spends most of his time on the farm, located one hour and a half drive from Tapachula (Chiapas).

Once the parchment has reached the ideal moisture content between 11 and 11.50%, it will be bagged and trucked to the company's own mill in Tapachula which is located about 60 kilometers away. The coffee is carefully stored in certified warehouses, still in parchment until it is sold. When the order takes place, the parchment is carefully milled, sorted and classified for export.

Copalita Organic coffee is rich in history and taste. This special coffee dates back to 1912 when the Gomez family settled in the Pluma Hidalgo region in Oaxaca. Back then the coffee was harvested, dried and processed individually by these entrepreneurs who loaded the coffee on the back of mules down the mountain to the port of Puerto Angel, where it was then loaded onto barges for export.

The coffee belongs to the Typica variety. It is grown at an altitude of 1,000 to 1,200 meters above sea level. It is shade grown under a canopy of diverse polyculture. The warm days and indirect sunlight, combined by the afternoon marine breeze provides this coffee a slow maturation of its cherries. The rich soil and special microclimate are crucial ingredients to its rich taste.

The coffee is grown and processed by Carlos Alberto Gomez Sanchez, a second generation producer who has was born in the Copalita farm, and has dedicated his life to producing coffee. Today at 88, still strong as an oak, together with his son Alfredo Gomez Schmebritz, tend the 120 hectare farm still using the traditional techniques introduced by their ancestors a century ago. Today, their most important concern, in addition to producing the best tasting coffee, is preserving nature's resources such as water, flora, and fauna. They are extending this legacy to the fourth generation, who is also born in the farm and is expected to continue the family tradition.

Copalita farm has been certified by OCIA since 2003. Meeting rigorous environmental and social conditions for its workers, the farm received their RAINFOREST ALLIANCE certification in 2004. The farm produces approximately four lots of superb High Grown European Preparation coffee.

The harvest starts in November and ends in February. The coffee is processed in the farm by using rudimentary depulpers, using power generated by water pelton turbines introduced in the early 1900's. Once depulped, the coffee goes into fermentation tanks for a period of 24 hours, washed, and then set to the patios for drying under the bright morning sun and afternoon pacific breeze. Once the parchment reaches its ideal moisture content, it is stored to rest in the farms cool warehouse, until it is ready to be milled for export.

Its cup characteristics, being an authentic HG Pluma Hidalgo may be described as : Rich sweet, full bodied, good to fine acidity, floral rich aroma.

#HG Organic COPALITA

SHB La Virgen Organic (San Marcos)

Our Guatemala SHB Organic coffee is grown on a single estate called LA VIRGEN. This small estate is situated on the skirts of Volcan Tajamulco, which is Central America's highest volcano. The farm is near the village of La Libertad in the region of San Marcos, east section of Guatemala.

This organic coffee, is produced by the third generation of the traditional Yoc Gomez family, who has been planting coffee for over 70 years. It is grown under the heavy shade of native wood and fruit trees such as Chicharro, Matabuey, Majau, and Albaricoque, just to mention a few . The coffee is grown at an altitude between 4,000 ft.and 4,500 a.s.l.

The Yoc Gomez family, consisting of seven brothers and sisters, are also growing other food and medicinal herbs in the farm. They are planting Malanga and Pacaya which are edible roots. In the reservoir they are farming Tilapia, a great tasting fresh water fish. All is done under very strict environmental and sustainable principles. This farm is truly an example of organic agriculture!

The coffee comes from the Bourbon and Typica variety. The cherries are harvested from November through March. The total area planted in coffee is around 76 hectares, which yield approximately 600 bags of exportable quality. The coffee is certified organic by QAI, which is accredited by JAS. The farm has been organic since 70 years ago, but only certified since 1998.

The red cherries are harvested and wet processed on the same day in the farm. The wet processing is carefully done at their beneficio which is located on the bottom of the valley surrounded by the plantations. The farm has its own natural springs running throughout the plantation.

Once this process is completed, and the coffee is washed, the parchment is carefully set on custom made beds for sun-drying, allowing the cool breeze to flow through the coffee. All of this process takes place on the farm, under the keen supervision of the producer, Mr. Ivan Yoc Gomez.

Once the beans have reached the ideal moisture content between 11 and 11.50%, they will be bagged, and carried by back uphill through a path where only mules and man may transit. It seems like going back 100 years in history! The parchment will then be trucked to the mill. The mill is also certified organic. The milling will be done once the order is placed, thus maintaining the beans in parchment as fresh as possible before export.

We have been working with these producers for three years now, and our customers are very pleased with the consistency of their quality!

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