SOURCING FRESH CROP GUATEMALA HUNAPU FOR 2016
In spring of 2016, Colectivo’s green coffee buyer Cody Kinart, roaster Marcus Baumgardner, and photographer/videographer Kelly Anderson visited the farms and mills surrounding Antigua, Guatemala to source coffees that will eventually make up our Guatemala Hunapu. We were also searching for lots that scored high enough to be offered as Featured Farm and Seasonal selections.
Lots cupped: 94 | Lots selected: 29
Average lot size per coffee: 1,050 pounds (10.5 bags)
Flavor Notes: Black Cherry, Vanilla Cola, Milk Chocolate
NOTES FROM ORIGIN:
In the central highlands of Guatemala, the small city of Antigua curls up like a sleeping doe at the feet of three commanding volcanoes; Volcan de Fuego, Acentango, and Volcan de Agua tower over the city and lend a sense of enclosure and security.
These three massive formations provide a view as unique and impressive as the coffee growing on its slopes.
With a population of 60,000 people in 1770, Antigua’s most recent population count in 2007 registered at just over 36,000.
Once known as the Capital of The Kingdom of Guatemala, the city experienced earthquakes and a political shift that displaced most of the city’s native inhabitants.
While parts of the city were left in ruins after these events, there were still plenty of intact palaces, churches, monasteries, and convents for modern Antiguans to fill with museums, coffee shops, restaurants, and grocery stores. The area has become a famous draw for world travelers, boasting modern amenities and a booming culinary scene. Antigua’s growing tourism industry is great for commerce, but it continues to push the price of real estate higher each year, making it difficult for many coffee farmers to purchase land.
Our Guatemala Hunapu (a name the locals have given their Volcan de Agua) has a flavor and acidity that are directly impacted by the presence of the volcano.
Farms reside on its slopes, in its shadows, and in its valleys, at altitudes ranging between 1500 and 1850 meters. The Hunapu farmers deliver their coffee to Beneficio Bella Vista mill, where each lot is separated according to altitude and quality.
Using water that is treated and recycled at the mill, Luis Pedro Zelaya Zamora and the Bella Vista crew depulp, ferment, wash, and then dry all coffees, controlling every step to preserve the inherent flavors. The coffees are then dry milled, roasted, and cupped in the Bella Vista lab and separated by quality from producer to producer.
Many roasters purchase lots compiled for them exclusively by Luis Pedro and his team. By working directly with Bella Vista, we were able to reacquaint ourselves with the mill’s ever-advancing practices and select specific lots to share with you.
Look forward to tasting these coffees this summer! Stay tuned for a video coming soon documenting our travels to Antigua…