Primavera Sisterhood - Guatemala

Produced by: Female Producers of Huehuetenango

This coffee was produced by the Female Producers of Huehuetenango.

This blend was created to celebrate the efforts of women who produce coffee in the Huehuetenango region. The role of women in the coffee value chain continues to evolve and they earn more recognition with each year that passes. When roasters purchase this coffee, a portion of the price goes to fund workshops that are targeted to women coffee producers, so that they can access key agronomy and post-harvest processing trainings.

When we purchased Primavera Sisterhood, a portion of the price goes back to the producer as a premium for their efforts as female coffee growers - something that puts a great big smile on our face.

Huehuetenango, Guatemala

Huehuetenango (often called ‘Huehue’) is located in the west of Guatemala, on the border with Mexico, and trade across the border thrives. Huehuetenango was the ancient center of the Mam people, and their capital Zaculeu is preserved in the city; Popti speakers can also be found here. After defeating the Mam at Zaculeu, Spanish invaders forced many indigenous people to work in mines and on plantations in this region.

Huehue is very remote and the roads in the region can be difficult; before flights from the city, reaching farms in this area used to take 8-10 hours of bumpy driving in the high mountains. But the altitude of this region, combined with the hot dry winds that blow over from Mexico’s Tehuantepec Plain, create excellent conditions for quality coffee here. Because of the altitudes and remoteness of the region, most farmers process their coffee at home rather than at a central wet mill.

Huehuetenango is known for beans with an intense and pleasant acidity, full body and delightful wine, floral and fruity notes.

Washed

The washed coffee process, also known as the wet process, is a method of coffee production that emphasises the clarity and brightness of a coffee bean's flavor. In this process, the outer skin and pulp of the coffee cherry are removed before fermentation. The beans are then fermented in water for 12-48 hours to break down the remaining mucilage. After fermentation, they are thoroughly washed to remove any residue and then dried. This method results in a cleaner, more consistent flavour profile, highlighting the bean's natural acidity and fruity notes.