Guatemala La Esperanza

Notes: Nougat cream, brown sugar, and cranberryOrigin: El Volcancito Casillas, Nueva Santa RosaPr...

{"id":9017393512671,"title":"Guatemala La Esperanza","handle":"guatemala-la-esperanza","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNotes: Nougat cream, brown sugar, and cranberry\u003cbr\u003eOrigin: El Volcancito Casillas, Nueva Santa Rosa\u003cbr\u003eProducer: Willian Cano\u003cbr\u003eFarm: La Esperanza\u003cbr\u003eProcess: Washed\u003cbr\u003eAltitude: 1650 MASL\u003cbr\u003eVariety: Pache San Ramon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are stoked to be able to purchase coffee from another producer who is part of the \u003cspan\u003eCafe Colis Resistencia Co-op.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Co-op\u003c\/strong\u003e:\u003cbr\u003eCafe Colis Resistencia is the name created by Alex Reynoso to identify coffee producing members of the Indigenous Xinka community around Mataquescuintla who are interested in developing an international market for their coffee, and therefore finally receiving fair prices for their work. The name pays homage to their ongoing peaceful resistance to the Escobal silver mine, built without their consent and managed by the Canadian-based extractive firm, Pan-American Silver.\u003cbr\u003eWhile theoretically the price of cherry is decided in relation to the New York Stock Exchange coffee commodity price, really anything goes for these buyers. As producers have little to no option, they simply sell to whoever they can, and accept whatever price is offered. In 2022, we saw massive increases in price as the C market boomed. Despite that, we still set prices that were above what was locally available and kept those same prices as a base for this year. That means that any grower, regardless of their quality, received 1750 Quetzal \/ quintal of parchment coffee, and those who invested in their processing set ups received 1850.\u003c\/p\u003e\n\u003cdiv\u003e\u003cb\u003eAbout Willian Cano:\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003eA lifelong coffee grower with a lineage stretching back generations, Willian is yet another example of the experienced smallholders in this part of Guatemala who grow excellent coffee but aren’t given the chance to connect with a solid buyer who collaborates not only on pricing but also shares knowledge around best practices in coffee processing and offers traceability to the grower about their own supply chain. This is the partner Semilla aims to be for all the smallholders\u003cbr\u003ewe have the honor to represent and especially as concerns the Xinka coffee growers we work with who face some of the steepest learning curves as they seek to become perennial players in the specialty coffee world.\u003cb\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eProcessing details:\u003c\/b\u003e \u003c\/div\u003e\n\u003cdiv\u003eCherries are picked at peak ripeness and then moved to the communal beneficio in El Volcancito. Here, they are floated and the remaining cherries are stored in sealed plastic bags in the shade for 46 hours. The cherries are then de-pulped and left to dry ferment, again in sealed plastic bags, for another 46-48 hours. Once rinsed, the coffee is dried on raised beds for 15-17 days. 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The name pays homage to their ongoing peaceful resistance to the Escobal silver mine, built without their consent and managed by the Canadian-based extractive firm, Pan-American Silver.\u003cbr\u003eWhile theoretically the price of cherry is decided in relation to the New York Stock Exchange coffee commodity price, really anything goes for these buyers. As producers have little to no option, they simply sell to whoever they can, and accept whatever price is offered. In 2022, we saw massive increases in price as the C market boomed. Despite that, we still set prices that were above what was locally available and kept those same prices as a base for this year. That means that any grower, regardless of their quality, received 1750 Quetzal \/ quintal of parchment coffee, and those who invested in their processing set ups received 1850.\u003c\/p\u003e\n\u003cdiv\u003e\u003cb\u003eAbout Willian Cano:\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003eA lifelong coffee grower with a lineage stretching back generations, Willian is yet another example of the experienced smallholders in this part of Guatemala who grow excellent coffee but aren’t given the chance to connect with a solid buyer who collaborates not only on pricing but also shares knowledge around best practices in coffee processing and offers traceability to the grower about their own supply chain. This is the partner Semilla aims to be for all the smallholders\u003cbr\u003ewe have the honor to represent and especially as concerns the Xinka coffee growers we work with who face some of the steepest learning curves as they seek to become perennial players in the specialty coffee world.\u003cb\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eProcessing details:\u003c\/b\u003e \u003c\/div\u003e\n\u003cdiv\u003eCherries are picked at peak ripeness and then moved to the communal beneficio in El Volcancito. Here, they are floated and the remaining cherries are stored in sealed plastic bags in the shade for 46 hours. The cherries are then de-pulped and left to dry ferment, again in sealed plastic bags, for another 46-48 hours. Once rinsed, the coffee is dried on raised beds for 15-17 days. Parchment is stored in a dry warehouse, and in sealed plastic bags until\u003cbr\u003emilling.\u003c\/div\u003e"}

Notes: Nougat cream, brown sugar, and cranberry
Origin: El Volcancito Casillas, Nueva Santa Rosa
Producer: Willian Cano
Farm: La Esperanza
Process: Washed
Altitude: 1650 MASL
Variety: Pache San Ramon

We are stoked to be able to purchase coffee from another producer who is part of the Cafe Colis Resistencia Co-op.

About the Co-op:
Cafe Colis Resistencia is the name created by Alex Reynoso to identify coffee producing members of the Indigenous Xinka community around Mataquescuintla who are interested in developing an international market for their coffee, and therefore finally receiving fair prices for their work. The name pays homage to their ongoing peaceful resistance to the Escobal silver mine, built without their consent and managed by the Canadian-based extractive firm, Pan-American Silver.
While theoretically the price of cherry is decided in relation to the New York Stock Exchange coffee commodity price, really anything goes for these buyers. As producers have little to no option, they simply sell to whoever they can, and accept whatever price is offered. In 2022, we saw massive increases in price as the C market boomed. Despite that, we still set prices that were above what was locally available and kept those same prices as a base for this year. That means that any grower, regardless of their quality, received 1750 Quetzal / quintal of parchment coffee, and those who invested in their processing set ups received 1850.

About Willian Cano:

A lifelong coffee grower with a lineage stretching back generations, Willian is yet another example of the experienced smallholders in this part of Guatemala who grow excellent coffee but aren’t given the chance to connect with a solid buyer who collaborates not only on pricing but also shares knowledge around best practices in coffee processing and offers traceability to the grower about their own supply chain. This is the partner Semilla aims to be for all the smallholders
we have the honor to represent and especially as concerns the Xinka coffee growers we work with who face some of the steepest learning curves as they seek to become perennial players in the specialty coffee world.

Processing details:

Cherries are picked at peak ripeness and then moved to the communal beneficio in El Volcancito. Here, they are floated and the remaining cherries are stored in sealed plastic bags in the shade for 46 hours. The cherries are then de-pulped and left to dry ferment, again in sealed plastic bags, for another 46-48 hours. Once rinsed, the coffee is dried on raised beds for 15-17 days. Parchment is stored in a dry warehouse, and in sealed plastic bags until
milling.

Guatemala La Esperanza

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