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The Origin Story
Coming from Montellano farm in Guetelmala which is part of a Cooperative; Aroma del Buen Cafe Montellano can be found in Yepocapa, Chimaltenango, a small town of around 17,000 at the bottom of Volcan del Fuego.It has moved locations due to previously being wiped out when the volcano erupted. The last eruption to majorly affect the town was in 1974 where it found itself over 1 metre under ash.
Coffee here is picked by the farmers, then taken as cherries to collection stations where it is sorted and graded before being pulped and dried.
In areas like this where farmers don't have the equipment for pulping themselves cooperatives play a vital role in maintaining access to services and ensuring that quality can be upheld. Mr Maximiliano Garcia Lopez, as a representative for the Cooperative works to to provide access to exporters too, which means that once the coffee is processed it can be sold further afield to achieve better prices than are typically found in an internal market.
The cooperative produces average between 1200 – 1500 quintals (100kg) of parchment coffee each year, across nearly 280 hectares they have that grow coffee.
The land is split amongst the 128 male and 59 female members with the average producers owning 1.5 hectares.
The Coffee
Cherry and grape vie for the leading acidity flavour here; crisp, slightly tart, but not overpowering and comfortably balanced with gentle chocolate, caramel and peach.
Tasting Notes: Chocolate, Cherry and Red Apple.
Process: Washed
Farm: Montellano
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