- 50% GUATEMALA LAGO
- 50% COLOMBIA LOS MADEDEROS
- PROCESSING: WASHED
Producer: Juan Perez Tay
Region: Santiago, Atitlan, Solola
Elevation: 1650 masl
Variety: Caturra, Bourbon
COLOMBIA LOS MADEDEROS
Producer: Serafin de Jesus Holguin Hernandez
Region: La Milagrosa
Elevation: 2030 masl
CUPPING NOTES: Complex floral acidity with notes of hibiscus and currant, layering nicely atop ripe, winey sweetness - a juicy rendition of our 02 filter blend.
From the very beginning, our vision for the 02 filter blend has been to curate a flavor profile that is approachable and easy-to-drink without sacrificing uniqueness and complexity. For us, this means building a blend is less about finding two coffees that make up for each other’s shortcomings, and more about finding two coffees that work together to highlight and promote the distinctness of each. This combo is the perfect example.
Half of this blend is from Santiago, Atitlan, Guatemala, where Juan Perez Tay produces 550 bags annually from a farm simply referred to as “Lago”. Once abandoned, this farm is comprised of Bourbon and Caturra cultivars, overlooking Lake Atitlan. The processing of this coffee takes place at the Nueva Esperanza mill in Antigua, where the coffee is de-pulped, dry fermented, washed, and dried on patios for up to 18 days depending on the weather. Nueva Esperanza is operated by TG Labs, a Guatemala based company that supports small farmers, providing education and services, improving quality and yield. The resulting coffee has a classic Guatemalan structure, displaying a deep, winey sweetness and syrupy body.
The other half of this blend comes from an area of Colombia so remote, a visit would require a 3-hour drive from the nearest city, followed by a 3-hour journey on horseback. Here, in a small village called La Milagrosa, Serafin de Jesus Holguin Hernandez has been farming for over 60 years. With support from his son, the 74 year old Serafin tends to his 1.5 hectare farm, Los Madederos, growing, picking, and processing all the coffee himself to save costs on labor. The coffee is de-pulped, dry fermented, washed and dried on the traditional casa elda drying system common throughout Colombia. Once dried, Serafin transports the parchment via horseback to the city of Caicedo, where it is purchased.
Serafin and his family represent a certain demographic common in many coffee supply chains: very poor, generational farmers doing whatever it takes to make a living a create a better life for their families. With the support of our Colombian supply chain partner, Siruma Coffee Labs, owned and operated by a young woman Valentina Duque, we hope our partnership with Serafin and his family will increase the value of their business and quality of their lives.
Net Weight 340g / 12oz