Guatemala La Mora
The Farm
Eduardo Pablo Lorenzo is the first in his family to grow coffee. He has a small farm located in San Antonio Huista, Huehuetenango. Before starting to grow coffee, 15 years ago, he moved to the US to work and earn enough money to buy land. Upon returning, he was able to fulfill that dream and year after year he expands the hectares of the farm.
All the people who work on the farm are local because Eduardo and his family believe that the best thing is to work as a community and take care of each other.
Both Eduardo and his family speak the local indigenous Mam dialect, of Mayan origin.
Process Method
Before harvest time, Eduardo makes sure that the patios and fermentation tanks are well cleaned so as not to contaminate the coffees during harvest time. Eduardo is very meticulous and also evaluates the condition of the farm, the trees and the washing station when the harvest is finished.
The process of this coffee is washing. The cherries are picked at their optimal point of ripeness and to this end, Eduardo is very careful in training the pickers so that they learn what is the optimal time to pick the cherries. After pulping, the beans are taken to fermentation tanks for 36 hours. Once this time has passed, clean water is passed over them and they are left to soak again for 12 hours so that the mucilage layer is completely detached from the grain. To finish, he puts the coffee to dry in patios for 6 days.
Once the grain reaches 11% humidity, it is separated into batches and allowed to rest until it is sent to the dry mill.
Origin
While coffee arrived in Guatemala at the end of the eighteenth century, as in most of the colonies of Central and South America, its cultivation began to gain strength in the 1860s, with the arrival of European immigrants encouraged by the Guatemalan government to establish plantations.
Seeds and coffee cuttings were distributed as a stimulus, as the country’s main export crop (indigo) had recently failed, leaving the population somewhat desperate to find an agricultural replacement. At the end of the 19th century, Guatemala exported more than 140 tons of coffee a year. Until 2011, it was among the five largest coffee producers in the world, although in recent years has been surpassed by Honduras.
A large percentage of Guatemala’s population, and therefore also the coffee sector, identifies with one of the more than 20 officially recognized indigenous groups, and most farmers are small coffee growers who work independently or are formally affiliated in cooperative associations.
In 1960, coffee growers developed their own union, which has since become the National Coffee Institute Anacafé, a research center, marketing agent and financial organization that offers loans and offers support to producers of the different regions.
The coffee of Ceiba comes from the renowned region of Huehuetenango famous for its cascading mountains, lush vegetation, high altitudes, dense forests and, of course, the quality and diversity of its coffees.
Thanks to the hot and dry winds blowing in the mountains of the Tehuantepec plain, Mexico, the region is protected from frost, allowing the highlands of Huehuetenango to be cultivated at up to 2.000 meters.
The extreme remoteness of Huehuetenango practically requires that all producers process their own cherries. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere.
12,50 € – 50 €
Envío gratuito a partir de 40€ de compra. (Península y Baleares)