Origin: Mash, Todos Santos Cuchumatán, Huehuetenango, Guatemala

Producers: Coffee from ten smallholder producers from the ASODIETT Cooperative: Vicente Ramirez Ramos, Delfino Ramirez Calmo, Desiderio Pablo Calmo, Paulino Ramirez Calmo, Romelia Jeronimo Lopez, Santos Fernando Pablo, Hilario Pablo Pablo, Marcelo Pablo Pablo, Rosalio Ahilon Pablo, Valentino Pablo Matias

Process: Washed

Varieties: Bourbon & Caturaa

Altitude: 1500-1800

Importer: Shared Source

Roast: Medium-Light

Notes: Baked Pear, Cherry, Almond, Milk Chocolate

Transparency: we bought an 8 bag lot for $6.28USD/lb + shipping. Farm gate 2,198
quetzales per quintal

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.

*Photo of bag is currently different than what's being roasted!

Mash, Todos Santos Cuchumatán, Huehuetenango, Guatemala

Simply referred to as the Todos Santos Community lot, this is our third year in a row buying this delicious blend from one of my favourite Guatemalan growing regions. 

This is a carefully selected community lot made up of Bourbon and Caturra varieties
coming from ten 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 stores coffee
in a new warehouse building with a second floor- this has allowed the group to store
members’ coffee in cooler, more stable conditions, and they have small quarters for
visitors to stay as well. The warehouse serves as a community center- there’s a small,
community-led pharmacy on the first floor, and above is a communal meeting space.
The group’s sense of solidarity and focus on shared progress is evident.

This will be a short run for big sipper while we wait for our fresh crop of Honduras to arrive!