Jabiru, Washed, Guatemala

Jabiru

Lemon, almond, peach, toffee

Producer: Small Holder Farmers
Origin: Union Cantinil, Huehuetenango, Guatemala
Varietal: Bourbon, Catuai, Caturra, Pache
Elevation: 1500 - 1800 masl

Jabiru is an SHB EP grade washed coffee from the Union Cantinil municipality located in the Huehuetenango municipality of Guatemala. Several small producers in the region with farms averaging 1.5 hectares in size contribute to this lot. Varieties harvested include Bourbon, Caturra, Typica, and Catuai, while growing altitude is 1,500 - 1,800masl.

The Region

Huehuetenango is both a large municipality (or state) and the eponymous capital city of that same municipality. While coffee isn’t grown in the city of Huehuetenango, it is abundant in the high altitude mountains to the west and north of the city. Producers are predominantly smallholders with around 1 hectare of land. In order to source coffee from these smallholder groups there are a number of regional micro-warehouses and buying stations. This has enabled us to receive coffee directly from the small holders and cut the transport & logistics costs for them; all while providing stable market access for these remote communities.

The micro-warehouse in Unión Cantinil is located in the heart of the municipality and receives coffee from a small radius of about 15km. This high altitude region has some of the best coffees in Huehuetenango. The generally north facing aspect of the mountains means the sun takes its time reaching the small plots where the coffee is grown. While there is some Catimor planted in the region, the common varietals are more traditional and conducive to a high-quality cup, such as Bourbons, Caturras and Paches.

The Process

This coffee is fully processed by smallholder farmers. Cherries are harvested ripe and then de-pulped usually by either manual or small-motored pulpers. This is then left to ferment overnight until the coffee’s remaining mucilage has broken down. Washing is then carried out, usually in specialised channels.

The washed parchment is always sun-dried as the small holders don’t have access to mechanical driers. The drying takes advantage of every bit of flat, full sun space that can be found, which is limited in Huehuetenango due to the mountainous and shaded terroir. This means the coffee is dried on rooftops, small patios and on tarps. It must be turned to ensure even drying and avoid over-fermentation or mould. Once the drying is complete, the coffee is delivered to the Union Cantinil buying station for quality control and consolidation.