- Origin: Guatemala
- Region: Huehuetenango
- Varietals: Caturra, Bourbon
- Altitude: 3100 – 5900 ft
- Process: Washed
- Drying: Sundried on patio
- Harvest: December – May
- SHB: Strictly Hard Bean – see Altitude for more information
Certification: Fair Trade, Organic
Roast Level: Medium
Tasting Notes: Black cherry, hazelnut, baker’s chocolate
Suggested Brew Method: Drip, French Press, Pour-Over, Aeropress, Cold Brew
Varietal Notes: Caturra, found in Brazil in 1937, is a dwarf mutant of red Bourbon. It is highly productive with both yellow and red cherries. Bourbon developed naturally on Île Bourbon (an island in the Indian Ocean, east of Madagascar) from coffee brought to the island via Yemen by the French in 1789. Red or yellow, Bourbon is of similar high quality to Typica, but generally more vigorous in its production.
Origin: Located in the Huehuetenango region of Guatemala, ASOBAGRI (The Asociacion Barillense de Agricultores) was founded in 1989 by a small collective of coffee and cardamom farmers. It now has more than 1,200 cooperative members representing 67 different Mayan communities. The Huehuetenango region, with altitudes reaching nearly 6000 ft, is surrounded by the Cuchumantanes Mountains and the Maxbal Forest Reserve.
ASOBAGRI is known for its commitment to producing organic coffee as well as community outreach, bringing in established coffee farms and training their workers in organic production methods. The coffee is shade-grown under guava, plantain and banana trees, then wet milled to minimize environmental impact and help maintain the biodiversity of the region.