{"product_id":"jorge-cano-anaerobic-washed-field-blend-guatemala","title":"Jorge Cano, Washed Anaerobic Field Blend, Guatemala","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Casillas, Santa Rosa, Guatemala\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: La Joya (1.4 hectares)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Jorge Cano\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed with Anaerobic Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Field Blend\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1610 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla with export partners Cafe Colis Resistencia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Berry Jam, Almond Brittle, Chocolate Milk, Butterscotch\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e6.9 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eFarmgate price was \u003cstrong\u003e2,600 Quetzal\u003c\/strong\u003e per Quintal of parchment (Regional Farmgate for 2025 was \u003cstrong\u003e1,800 Quetzal \u003c\/strong\u003eper Quintal of parchment)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$5.46\/lb.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eJorge Cano, Finca La Joya.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eJorge Luis Cano Navas\u003c\/strong\u003e, is a long time coffee producer originally from \u003cstrong\u003eAldea Volcancito,\u003c\/strong\u003e in \u003cstrong\u003eCasillas, Nueva Santa Rosa, \u003c\/strong\u003esouth east of \u003cstrong\u003eGuatemala City. \u003c\/strong\u003eWhen speaking with the \u003cstrong\u003eSemilla\u003c\/strong\u003e team, he shared his story about joining the fight against the Canadian owned silver mine operating illegally and poisoning the local land.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs a member of the indigenous \u003cstrong\u003eXinca\u003c\/strong\u003e community, \u003cstrong\u003eJorge \u003c\/strong\u003ejoined the Resistance in 2025 to defend their rights and preserve their rightful land. This was the very year where rumours spread about severe contamination caused by the silver mine, which discharged polluted water near his village and their crops.\u003c\/p\u003e\n\u003cp\u003eHe shared his experience in being part of organizing a \u003cstrong\u003epeaceful resistance\u003c\/strong\u003e in \u003cstrong\u003eCasillas\u003c\/strong\u003e, monitoring fuel trucks to prevent the mining company from covertly continuing its operations. This type of resistance had to come directly from the people, as the government in Guatemala showed no support to these communities at the time.\u003c\/p\u003e\n\u003cp\u003eFortunately, through other organizations, the \u003cstrong\u003eVolcancito\u003c\/strong\u003e group received a roaster and grinder, enabling them to roast and sell their own coffee to the local market under the name \u003cstrong\u003e\" Café Xinca \". \u003c\/strong\u003eThese kind of opportunities are huge for a community to support itself.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt 26 years old, Jorge has spent his entire life working in coffee. He inherited his farm, which was replanted 13 years focusing on maximizing production to sell \u003cstrong\u003echerry \u003c\/strong\u003eto local intermediaries (not good). In \u003cstrong\u003e2024 Jorge\u003c\/strong\u003e made a shift in his production and chose to focus on processing his own parchment, and sold coffee under his own name for the first time, sending a small lot of \u003cstrong\u003e20 quintals \u003c\/strong\u003e(roughly 4400lb) of parchment coffee. Selling to \u003cstrong\u003eSemilla \u003c\/strong\u003ethrough \u003cstrong\u003eEl Volcancito\u003c\/strong\u003e was a new experience for him that brought way better profit margins than selling to local intermediaries!\u003c\/p\u003e\n\u003cp\u003eIn fact, for our 5 bag lot of \u003cstrong\u003eJorge's \u003c\/strong\u003ecoffee, he was paid \u003cstrong\u003e2,600\u003c\/strong\u003e \u003cstrong\u003eQuetzals\u003c\/strong\u003e per parchment of coffee, compared to the local regional farmgate price of \u003cstrong\u003e1,800 Quetzals\u003c\/strong\u003e per quintal of parchment. A meaningful increase in price, recognizing the importance of the work being done. After the purchase of the parchment, \u003cstrong\u003eSemilla\u003c\/strong\u003e takes care of all transport to and from the mill, milling costs, and shipping costs to warehouse, where their \u003cstrong\u003eFOB\u003c\/strong\u003e total was \u003cstrong\u003e$5.46 USD\u003c\/strong\u003e per LB exportable green coffee. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJorge \u003c\/strong\u003eexpressed his gratitude to his fellow resistance members, and the buyers in \u003cstrong\u003eCanada\u003c\/strong\u003e(us, you!) as they represent and support the Xinca people.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe're so incredibly impressed with this\u003c\/strong\u003e \u003cstrong\u003ecoffee! \u003c\/strong\u003eWe're suckers for a clean, chocolatey \u003cstrong\u003eGuatemalan \u003c\/strong\u003ecoffee. \u003cstrong\u003eJorge \u003c\/strong\u003etakes exceptional care for someone who is new to processing down to parchment. After harvesting only ripe fruit, the cherries undergo a 12-hour anaerobic fermentation before being de-pulped. That is then followed by a second 36 hour dry anaerobic fermentation in sealed plastic bags. It is then fully washed before being put on raised beds to dry for approximately 13 days.\u003c\/p\u003e\n\u003cp\u003eIn the cup we're getting big \u003cstrong\u003es\u003c\/strong\u003e\u003cstrong\u003eweet chocolate milk\u003c\/strong\u003e, \u003cstrong\u003ejammy berry \u003c\/strong\u003enotes, rich roasted \u003cstrong\u003ealmond\u003c\/strong\u003e and \u003cstrong\u003ecaramels\u003c\/strong\u003e on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe're loving it on filter, and it will be a banger on espresso, especially if you like chocolate bar tasting flat whites!  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over: \u003c\/strong\u003e1:16-17 ratio, we're really enjoying 16g in, 250ml water @ 93c-95c, brewer in the kalita wave, aiming for a ~3ish minute extraction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso: 18.3g-18.7g\u003c\/strong\u003e in, \u003cstrong\u003e38g-40g\u003c\/strong\u003e out, in \u003cstrong\u003e26-30\u003c\/strong\u003e seconds.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSemilla, El Volcancito, \u0026amp; Cafe Colis Resistencia.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eIf you're interested in learning more about the resistance work happening in \u003cstrong\u003eGuatemala \u003c\/strong\u003eagainst the \u003cstrong\u003eCanadian \u003c\/strong\u003eowned \u003cstrong\u003eSilver Mine\u003c\/strong\u003e operating illegaling on their indigenous lands, I'd suggest heading over to \u003ca href=\"https:\/\/www.semilla.ca\/projects\/3tCy0asqKbocGDuto1EEdX\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eSemilla's Website\u003c\/strong\u003e\u003c\/a\u003e and reading through their \u003cstrong\u003eGuatemala\u003c\/strong\u003e page. They also post a wealth of information and stories on their \u003ca href=\"https:\/\/www.instagram.com\/semillacoffee\/\" rel=\"noopener\" target=\"_blank\"\u003einstagram.\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48547668230349,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":48547668263117,"sku":null,"price":82.0,"currency_code":"CAD","in_stock":true},{"title":"2.2kg","offer_id":48547668295885,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Jorge_Cano_300g.jpg?v=1776514818","url":"https:\/\/havefun.coffee\/products\/jorge-cano-anaerobic-washed-field-blend-guatemala","provider":"Have Fun. Coffee","version":"1.0","type":"link"}