MAYAN KʼICHEʼ COMMUNITY NATURAL ARABICA FROM GUATEMALA

The etymology of Joyabaj is indicated in the Popol Vuh and in Mayan K'iche' language means, place between stones. The predominant language in the region is K'íche', with 88.6%

The cooperative 350 indigenous female associates, receive technical assistance for the management of their organic coffee crops with the protocols of 7 certification seals and 55 of them have received support for the management of individual and collective coffee nurseries using the technologies like biofactories for production of organic inputs and oxygenators that accelerate the biochemistry of the inputs. They were also trained in grafting techniques.

These women have also participated in training and awareness processes on gender issues such as equity and specific rights, care economy, resource management and others. The sale of the special coffee crop has contributed to the financial autonomy of women. With these resources, the living conditions of their families have improved and opportunities have been opened to be part of decision-making spaces in their communities.

Origin: Guatemala

Region Specific: Joyabaj, Quiche.

Altitude: Between 1600 to 1700 masl 

Awards: 2016 Cup of Excellence, Guatemala 

               2019 Specialty Fairtrade Coffee, Guatemala

Grown Varieties: Bourbon, Caturra, Yellow Catuai

Process: Natural. Selective harvesting is done by family members of each producer. At the wet mill, the coffee cherry is sorted, in order to eliminate defective beans, and fermented for an average of 8 hours. Then the coffee is transfered to raised beds, for the sun-drying process, which takes from 3 to 4 weeks.

Cup Profile: Syrupy mouthfeel! reminding the stickiness of honey, with super clear notes of ripe fruits, papaya, mango and plum. acidity is medium and tartaric, and aftertaste is going through spices and boozy. Super nice!