This is the Limited Edition box set of our Specialty, Micro-Lot, Direct Trade, Single Origin Guatemalan Coffee’s. It comes with our three uniquely processed coffee’s and a hand woven Guatemalan gift bag made by the women’s co-operative of the CCDA.
WHAT MAKES THIS COFFEE SPECIAL?
RELATIONSHIP – Since 2014 we’ve had a direct trade relationship with the
Campesino Committee of the Highlands (CCDA) in Guatemala which we are
very proud of. As the CCDA’s biggest partner, we agree to buy their coffee well in
advance, provide a sizeable deposit and pay them what they ask, giving them an
immense sense of security. Our support helps enable a wide variety of projects
that all aim to improve the lives of the members of the CCDA and the communities
in which they live. It feels good to know that we’re helping to make a positive
impact.
PROCESSING METHODS – These coffees are all geographically and
horticulturally similar, but attain vast differences in the cup due to the way the
ripe cherries are processed and dried. Let’s take a closer look:
WASHED – The washed method of processing coffee is the standard
affair in Central and South America where water is readily available. Washing
involves using water and machinery to mechanically and hydraulically remove
the skin and sticky mucilage from the coffee cherry leaving beans that are
protected by a layer of parchment before being dried on open air cement patios
in preparation for dry milling and eventually export. The result is a cup that is
mild, smooth and balanced with notes of chocolate and citrus. We typically buy
about two shipping containers of washed coffee (roughly 31000 kgs) from the
CCDA annually and it ends up in 90% of our blends.
NATURAL – The natural process is the simplest but most risky method
of processing coffee. Ripe cherries are simply spread on beds made of metal
mesh and wood which are racked on a series of shelves in a temperature
regulated hothouse. These trays need to be monitored very closely to ensure that
they dry evenly. Once dried, the cherries will be milled before export, leaving a
mottled look to the green beans. In the cup this naturally processed coffee is very
fruity and interesting due to the fermentation of the mucilage while still
attached to the beans. We found notes of black cherry, pineapple and cinnamon
accompanied by robust body and an excellent tanginess. This year the CCDA
produced only 2760 kgs of this labour intensive micro-lot of which Oso bought
roughly 47%.
HONEY – The Honey method is a hybrid of the washed and natural
processes, and is called such because of the stickiness and colour of the cherries
as they dry. In this method ripe cherries are lightly depulped by hand, removing
just the skin and exposing the sticky layer of mucilage beneath. Once depulped
the coffee is set to dry on the same racking and shelving system as the natural
version and likewise requires constant monitoring. And like both the washed and
natural, the honey coffee is milled before export. The result of the honey process
is a sweetness that exceeds both of the other methods, as well as a body that
occupies the middle ground. Notes of canned peaches and pears are prevalent,
and a balance to the cup that is remarkable. This year the CCDA produced 1380
kgs of their honey micro-lot and Oso obtained about 40%.
