Guatemala San Martin Organic Light Roast

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Experimental
  70
• Funky
  40
• Bright
  30
• Clean
  20

Navel Orange, Milk Chocolate, Green Tea Light BodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., High AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Region: San Martin Jilotepeque Elevation: 4,000 - 6,000 ft Varietals: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. In March, Mocha Joe's sent Sales Manager & Green CoffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. Buyer Bill to Guatemala in search of a great new coffee for the 2024-25 season. Bill traveled around the country, met farmers, learned about their challenges and successes, and tasted some GREAT coffee. He came back with a classic smooth and chocolatey organic Guatemala coffee from San Martin Jilotepeque, a small coffee growing region nestled in the mountains north of Guatemala City. Some nice citrus and tea notes when light roasted. The small family farms from San Martin Jilotepeque organized under the Asproguate farmer’s association in 2014. Ninety-five percent of members are organic certified so Asproguate holds monthly workshops in organic fertilizers, fungicides, and insecticides so producers can make these essential products on their own farms. The farmers showed Bill how they make a fresh garlic infused organic pesticide that protects the coffee and the environment. They also train on other agricultural practices like erosion mitigation and shade cover plus social program for women and children in the area. Fifty-five percent of producer members are women. The coffee is sent to Dinamica Coffee in Guatemala City to be processed and sorted. State of the art mechanical sorters sift out defects and sort by size for an incredibly clean bean that you can taste in the cup.