The Big Sipper
Origin: Mash, Todos Santos Cuchumatán, Huehuetenagno, Guatemala
Producer: Marcelo Pablo, Macario calmo, Juan Aguilar Diaz
Varieties: Bourbon, Caturra
Altitude: 1600-1800 masl
Importer: Shared Source
Notes: Red Apple, Cherry, Milk Chocolate, Almond
ah, the big sipper, our ideal every day drinker. This profile is designed to be medium in acidity, high in sweetness, and very crushable. Though the coffee may change in big sipper, the profile will always be focused on bringing you a clean, easy drinking cup of coffee.
This is our fifth rendition of Big Sipper, and are so happy to be circling back to some fresh Guatemala! This coffee is a washed Bourbon/Caturra from the Huehuetenango region, in Guatemala. Grown by Marcelo Pablo, Macario Calmo, and Juan Aguilar Diaz of the ASODIETT cooperative.
ASODIETT & Todos Sanos
from our friends at shared source -
“This is a carefully selected community lot made up of Bourbon and Caturra varieties coming from three members of the ASODIETT cooperative, located in the township of Mash, in the Todos Santos Cuchumatán municipality in the department of Huehuetenango. About 30 families make up the ASODIETT cooperative, and many are of the Maya Mam ethnicity.
Many members still primarily use the Mam language, and speak Spanish as a second language. The group was formed in 1995, and was formalized as an Association in 2010; they received their Cooperative status in 2017. Located along the skirts of the Rio Ocho, members’ farms have healthy soils and good conditions for growing coffee.
ASODIETT has been steadily growing over the last few years, thanks to intentional leadership and connections built by their leader Macario Calmo. The group is working to finish building a warehouse building with a second floor- this will allow the group to store members’ coffee in cooler, more stable conditions, and they hope to have humble quarters for visitors to stay as well. The warehouse will and has already served as a community center- there’s a small, community-led pharmacy on the first floor, and the area is a communal meeting space. The group’s sense of solidarity and focus on shared progress is evident.”
"The ASODIETT group does not have an organic certificate, though their cultural farming practices depend very little on synthetic chemical fertilizers, fungicides, pesticides or herbicides. The group has designated two members (Fernando Santos and Vicente Calmo) who are in charge of their bio-lab; they make a fermented foliar from the pulp of the leaves of a local plant called Horsetail, steeped in water.
Mixed with decomposed coffee pulp, manure, and the leaf litter of native leguminous trees, producers use this product as a fertilizer, and as a way to return microorganisms and nutrients to the soil to keep trees resilient and healthy. The group also collectively purchases organic fertilizers, to reduce the cost for members."
Transparency - Shared source bought this coffee directly from the association paying 1250 and 1350 quintalez per quintal (100lb parchment) for the lots that went into this coffee, at the time current local rate was going for around 1000 quintalez per quintal. Their estimated cost of production was 700-800 quintalez per quintal of parchement. We paid $4.80 USD/lb or green coffee plus brokerage and shipping.
in the cup! this washed bourbon/caturra is clean, juicy, and hitting just right for our big sipper! we’re finding notes of red apple, cherry, milk chocolate, and a fatty almond / pecan note!