Café Pista | Miguel Rodriguez - Guatemala - 300gr

This classic, round coffee tastes of caramel and nuts, with a dark chocolate finish.

Grown at an altitude of approximately 1,800 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 spread out on a patio for 14 days for slow, even drying.

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

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

💁🏻‍♀️INFORMATION ABOUT THE ASSEMBLY

Located in Mataquescuintla in southern Guatemala, the Rodriguez farm has made coffee production a true family tradition. The history of coffee in Guatemala, however, is complex, especially for the indigenous people who have long been forced to work its harvest under a system called “mandamiento.” established by European landowners. Miguel Rodriguez and his family come from 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. The mega-project to extract the mineral, which is 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 important battles in their fight against this devastating project, which has now been halted. By offering you this coffee, the import of which has once again been made possible thanks to our partner Semilla Coffee, we affirm our desire to support this project and the fight it defends, while offering you the opportunity to taste a wonderful coffee.

Grown at an altitude of approximately 1,800 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, even drying. Very round and sweet, it is particularly good as an espresso.