GUATEMALA HUEHUETENANGO ASODIETT COOPERATIVE

Tasting Notes: Caramel, Red Apple, Hazelnut, Honey

Grown By: Asodiett Cooperative

Region: Huehuetenango, Guatemala

Altitude: 1,500-1800 meters above sea level

Process: Washed

Roast Level: Light-Medium

With its focus on high altitude and clean processing, this SHB EP regional blend has all the attributes we love about a coffee from Huehuetenango - vivid acidity and prominent fruit and floral notes. 

Huehuetenango is one of Guatemala’s three non-volcanic regions, and due to its remoteness, most families process their own coffee.  Family members selectively hand-pick cherry and pulp it on their farms, usually using small hand-powered or electric drum pulpers. Parchment is then fermented in buckets or bags.

Asodiett is an association of coffee producers from Aldea Mash, Todos Santos, Huehuetenango. The cooperative is formed by 30 coffee producing families growing coffee from 1,500 to 1,800 meters above sea level. Each producer manages the washing of their coffee in a traditional washing tank. The cherries are depulped and fermented in water for approximately 24 hours before being manually washed and moved to dry on patios for 10 to 12 days. Many of the families also produce textiles in addition to coffee in order to supplement household income. The cooperative was an initiative of the community leader, founder and current president of the association, Macario Calmo. The idea to organize came from the need for financial aid for the community to continue the production of coffee and to provide for the other families in the town. Together they have achieved international recognition for consistency and quality while continuing to receive support from different organizations to improve their quality.