Our first Guatemala of the year and it's a wild one!
Sourced by our new friends at Yepocapa Coffee, who soley works in Guatemala, this experimental processed Catimor variety is sure to change your mind on the traditional Guatemalan coffee profile.
When we started working with the farmers in Yepocapa in 2015, the majority of them had Catimor plants. Since there was this reupation of Catimores being “bad coffee” we actually limited these coffees from entering in our exportable lots. (In essence, we unintentionally discriminated against and limited opportunities for farmers that happened to make the best decision given their circumstances by planting Catimores years ago. All of this was motivated by an under-developed, commonly held belief of the Catimor varietal.)
As time went on, we started meeting more and more farmers wanting to work with us that only had Catimor varietals to offer. We also started seeing Catimor lots make its way into the Cup of Excellence events. As we explored more, we came to learn 2 things about the Catimor varietal.
For the 2019/2020 Harvest, we decided to experiment to see if using an anaerobic process on the Catimor varietal could utilize that extra multicage to encourage more flavor development in the bean/cup profile. We did 3 different runs (washed, honey, natural anaerobic) that year using 30lbs of Catimor cherries from the same farmer, picked on the same day, from the same land (Day-lot). All three were wild but the natural lot came out with a smooth whiskey body and notes of blackberries that redefined our cognition of how influential fermentation can be in flavor development.
Our motivation behind all of this experimentation was really about being more inclusive behind the coffees we purchase and the subsequent opportunities that are given to the farmers we work with. Instead of turning away the catimor varietal, we’ve found a new way to process it that makes it a mutually beneficial solution for both farmers and roasters. Finding a home for a plant that makes the most sense for the environment in which farmers have their lands; and a super tasty coffee roasters can brag about meanwhile honoring farmers with both price point and an opportunity for farmers to see their coffees appreciated.
Welcome to La San Pedrana’s first ever production sized batch of their Anaerobic Natural Catimor produced by Don Ramiro de La Roca Roca and processed at La Cooperativa San Pedrana.