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In the Santa Barbara region of Huehuetenango, Guatemala, local smallholders, sometimes farming less than a single hectare, have been producing tiny, exceptional microlots. The alluvial soil and dynamic terroir of this region harnesses some of the oldest coffee varieties such as Bourbon and Typica. In the past, these producers couldn't find buyers and these beautiful microlots were getting bulked into larger regional blends.
Thankfully, our good friends at Red Fox Coffee Merchants began visiting this region and buying these microlots a few years ago. A receiving station was built specifically to service the local producers in this remote area. Then, assembling and separating lots by cup quality became the procedure here. Up to 2,000 samples are cupped on average during the harvest season. The quality is phenomenal and volumes extremely limited.
We at Coptic Light have tasted many coffees from Guatemala, but truly feel that this lot from the Santa Barbara brings a truly unique profile. Incredibly smooth and sweet with notes of white nectarine and maple syrup, this lot is not to be missed!
Country, Region: Guatemala, Huehuetenango, Santa Barbara
Producer Community: Smallholders from Tojchiquel
Processing: 24-48 hour dry fermentation, patio dried 4-5 days
Variety: Bourbon, Typica, Caturra & Paché
Elevation: 1900-2100 masl
Tasting Notes: Ripe peach, juicy plum, maple syrup