184 - Guatemala Matasano

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Screenshot 2019-03-13 at 12.33.47.png
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three bag.jpg

184 - Guatemala Matasano

from 6.90

OMNI ROAST

COCOA NIBS, CHERRY, BROWN SUGAR

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GROWN BY RONALDO ZALAZAR | ROASTED BY ELIZABETH

If we were to describe any of our single origins as an ‘omni-roast’, this would be it. Deliciously creamy as an espresso yet delicate and fruity as a filter. An excellent all-rounder with a lingering sweet finish.

FARM LOCATION | MATASANO, HUEHUETENANGO

SPECIES | ARABICA

PROCESS | WASHED

VARIETALS | CATURRA, CATUAI, BOURBON, PACHE

ALTITUDE | 1480 - 1575 MASL

 

Delio Ronaldo Salazar is a second-generation coffee producer in Aldea El Pajal in Huehuetenango region. Before starting his harvest Delio made sure the calibrated and prepared the depulper for the harvest. During the harvest he made sure that only the ripest cherries were picked which meant this year in total of three passes on the farm. Due to the lack of water in Aldea El Pajal, the cherries are transported to the depulping and washing station one hour away and depulped on the same day of the picking. The coffee is then fermented for 24 hours, washed and dried in the sun on the patio for four days.

The name of Delio’s farm, El Matazano, comes from the Matasano tree, which is very known in the area. Before coffee cultivation the area was only hills and had a lot of Matasano trees growing there. The trees attract many birds and wild animals and that is why Delio decided to keep them on his farm. “When we started working on the farm we had our lunch under the Matazano trees and were fortunate to enjoy the wildlife and all the beautiful birds”, tells Delio.

Delio started as a coffee producer in 1995 with only some coffee trees, travelled to work in the United States and when he returned he was able to buy a plot which is now his farm.

“We all take our own responsibilities at the farm. During the harvest my wife is in charge of everything, specially the washing of the coffee. I am trying my best with the coffee collection. We have become more and more motivated every year”, Delio says.