Guatemala Atitlán AAPOSA Organic is grown in the basin of lake Atitlan, specifically between Toliman and San Pedro volcanoes. The Atitlan region is known for its delicate and complex flavor profiles. The microclimate surrounding this majestic lake, high altitude and volcanic soil yield high acidity, delicate florals, and full body. Consequently the traditional chocolatey profile of Guatemalan coffee is further elevated.
Presently this region is part of a mountain chain that serves as an important ecological corridor in Guatemala. To clarify, the habitat provides a protected area where local flora and fauna can freely migrate, feed and reproduce. This in turn strengthens the biodiversity of surrounding areas and ensures ecological conservation. Additionally, the native forest and abundant shade trees fix atmospheric nitrogen in the soil, allowing for sustainable and productive agriculture.
Guatemala Atitlán AAPOSA Organic is produced by Shejuyu Atitlan Agricultural and Organic Producers Association. This Cooperative is comprised of 155 Maya small holders from Tzutuhil region around lake Atitlan. Their coffee represents intimacy with and stewardship of the land and is grown under the Agroforestal Organic production system. Their coffee is milled at Beneficio humedo de café Valle Skoll.
Ripe cherry passes through an initial phase of quality control during harvest. It is then fermented naturally - in anaerobic process without additional enzymes – for 36 hours. The coffee is washed three times, during which quality separation is conducted using flotation, and mucilage is removed manually. Residual water is neutralized using calcium carbonate and deposited in an area with infiltration pits. Finally, the coffee dries on concrete patios for an average of eight days depending on the sun. Humidity is meticulously controlled and traceability records carefully maintained.
Flavor notes: Tropical fruits, chocolate, caramel, bright acidity, creamy body.