The first Guatemala in Holiday Blend is La Revuelta Natural, a direct trade coffee from Christian Starry of The Guat Lab.
Producer: The Guat Lab by TTCo Exports
Variety: Bourbon rojo
Process Type: Natural/Sun Dried
Altitude Range: 1450m - 1550m
Harvest Period: January, 2023 - March, 2023
Until 1820, Finca La Revuelta was part of a larger Hacienda called Belen in the town Pampichin. During the late 1700s and early 1800s, Pampichin was abandoned. After the Guatemalan independence in 1821, the Jesuits sold the hacienda to Doroteo Samayoa and the area became to be known as Belen. At the time, Belen produced Nopal (cactus) which was processed to produce black ink used in tints for fabrics. It was exported mainly to Europe.
In the late 19th and early 20th centuries, when synthetic black ink was being developed, the Hacienda was no longer profitable. We started switching to other products like panela, cattle, and also introduced coffee. At the end of the 1950s, the owner of the hacienda, Margarita Samayoa (daughter of Doroteo), converted the hacienda into one of the largest coffee plantations in Guatemala.
Back then, she decided to leave the farm as an inheritance to her nephews and nieces. One of them was Carmen, who then left it to Christian who founded Finca La Revuelta! Today, the farm is managed by Christian the father and Christian the son, who also built a wet mill and recently a dry mill so they can control the quality of their coffees from plant to port. They established new fermentation protocols to improve the quality of their coffee and also the coffee of neighbouring producers.
Coffee Story provided by The Guat Lab.
The second Guatemala in Holiday Blend is SHG EP Fancy Bicafe, sourced through our longtime partners Intercontinental Coffee Traders.
SHG (Strictly High Grown), accounts for beans that are cultivated at altitudes of 1,300 M and above. This results in a slower maturation process that enhances flavor complexity.
EP (European Preparation), represents beans that are screen size 15+ and meticulously sorted and cleaned to ensure coffee is free from defects and impurities.
Farm/Cooperative: Apicuc (Asociacion de Apicultores y Cafifultores de Union Cantinil)
Varietals: Catuai, Pache, Caturra
Processing: Fully Washed and Sun DriedAltitude: 1,500 – 1,900 M
Harvest: February – May
This coffee comes from the Coop Apicus, which is in northern Huehuetenango near the Mexican border. Apicus has 200 farmer members after 10 years in business producing organic coffee, 70% fully certified, with a focus on higher altitudes. The wet milling is accomplished in basic concrete fermentation tanks and concrete drying patios. The dry parchment is packed and transported to Bicafe.