Origin: Mash, Todos Santos Cuchumatán,Huehuetenango, Guatemala

Producer: Viviano Pablo, Desiderio Pablo, Alfredo Martin, Emiliana Pablo, Macario Calmo, Gilberto Ramirez, Romerlia Jeronimo, Santos Pablo

Process: Washed

Varieties: Bourbon, Caturra

Altitude: 1850 masl

Importer: Shared Source

Roast: Medium

Notes: Berry Jam, Almond, Hot Chocolate

Transparency: 

• This lot was purchased for $5.70USD/lb + Shipping & Storage
• Farmgate price was 1973 quetzales per quintal (100lb) of parchment and Shared Source covers transportation costs to the mill.
• FOB price is forthcoming. 

Big Sipper

Ah the Big Sipper, our ideal every day drinker. This iteration of The Big Sipper comes to us from 8 members of the ASODIETT Cooperative in township of Mash, located in the municipality of Todos Santos Cuchumatán, in the Huehuetenango department.

Entering our third year of buying from the ASODIETT Cooperative, their coffee is always so deep in complexity and rich in flavour! 

The Big Sipper will always be a mid acidity, high sweetness, totally crushable cup. The beans will change with what is seasonally available, and supremely sippable. HAPPY SIPPIN'! 

The ASODIETT Cooperative

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.

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 also serves as a community center. There’s a small, community-led pharmacy on the first floor, and above is a communal meeting space.

Located along the skirts of the Rio Ocho, members’ farms have healthy soils and good conditions for growing coffee. 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 Ramirez) 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.