Caturra, Bourbon, Typica & Catuai
On Farm Processing, Dry Fermentation, Patio Dried
Concepción Huista, Huehuetenango
About CODECH Cooperative
Perched high above the dusty streets of Concepción Huista in Sierra de los Cuchumatanes -- the highest mountain range in Central America -- the Mayan farmers of the CODECH Cooperative grow some of the best coffee in Guatemala. We were unable to make our annual sourcing trip to Huehuetenango this year due to travel restrictions, but we're beyond excited to return next year to collaborate with the quality control team on lot selection and on farm production techniques. This year’s lot comes from two standout producers whose coffees were particularly special: Roel Ruiz & Porfirio Velasquez.
CODECH is comprised of four primary coffee producing associations that represent 4-5 farming communities each. Over the years, we’ve honed in on coffees from three of their higher altitude associations: ADIPY, ADAT, and ADINTHEC. These associations collect coffee from the Canalaj and O'ejnhah communities, which are made up of indiginous Popti, Mam and Q’anjob’al branches of the Mayan family. They honor the tradition of coffee farming in this region by planting traditional varieties. These varieties and favorable altitude combined with farmers' careful attention to detail in growing, harvesting and processing results in some of the best coffee Huehuetenango has to offer.
This year we implemented detailed drying specifications with these lots, which will enable greater quality and stability over time. We have noticed that lots with moisture content below 10.5% perform significantly better over time. And because we typically roast coffees from CODECH for 6-7 months after they arrive into our roastery, that quality stability is incredibly important.
This is our ninth year working with CODECH, and we’re excited to continue deepening our partnership with the cooperative for years to come.
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