Café Pista | Miguel Rodriguez - Guatemala - 300gr

This classic, well-rounded coffee tastes of caramel and nuts, with a dark chocolate finish.

Grown at an altitude of approximately 1800 meters, this coffee is made from the Catuai variety. It is picked at full maturity and sorted first by flotation, then by hand, to remove overripe or underripe cherries. It is then mechanically pulped and dry-fermented for 24 to 36 hours before being laid out on a patio for 14 days for slow and even drying.

Very round and sweet, it is particularly good as an espresso.

	Mataquescuintla, Guatemala
	Quebrada Onda
	Catuia
	Washed
	Caramel, walnuts, dark chocolate

💁🏻‍♀️ ASSEMBLY INFORMATION

Located in Mataquescuintla in southern Guatemala, the Rodriguez family farm has turned coffee production into a true family tradition. The history of coffee in Guatemala is complex, however, especially for the indigenous populations who were long forced to work in its harvest under a system called “mandamiento,” established by European landowners. Miguel Rodriguez and his family belong to the Xinca minority, an indigenous community whose repression dates back to the arrival of the Spanish, but whose unity and perseverance have allowed their traditions to survive. Since 2015, the Xinca community has mobilized under the name Cafe Colis Resistencia to fight against a silver mining project led by a Canadian company. This mega-project, supported by the country's authorities, inexorably threatens the natural habitat of these communities, as well as their coffee plantations, despite any democratic process. The determination of the Café Colis Resistencia group has allowed them to win significant battles in their fight against this devastating project, which has now been halted. By offering you this coffee, whose importation was once again made possible thanks to our partner Semilla Coffee, we affirm our commitment to supporting this project and the struggle it champions, while also giving you the opportunity to enjoy a wonderful coffee.

Grown at an altitude of approximately 1800 meters, this coffee is made from the Catuai variety. It is picked at peak ripeness and sorted first by flotation, then by hand, to remove overripe or underripe cherries. It is then mechanically pulped and dry-fermented for 24 to 36 hours before being laid out on a patio for 14 days for slow and even drying. Very smooth and sweet, it is particularly well-suited to espresso.