The Ojercaibal project is unique in Guatemala; small-holder farmers form a community and the coffee is tended with the care given to a small garden. It's a contrast to the large coffee estate system in other parts of Guatemala. The lot is a blend from these small farms, located at 1750-1900 meters. The abundance and variety of these tiny lots contributes to the unique, complex and dynamic qualities of this coffee. The project created many aspects of the infrastructure that made this meticulously processed coffee not only possible, but also successful: schools, cooking appliances, clean water and waste management. These improvements benefited the whole community of approximately 300 families (1300 inhabitants) all from indigenous (Kaqchiquel) descent who depend fully on agriculture for subsistence. This coffee can be found in the roasted form at fourbarrelcoffee.com, who helped us out by sharing some of this great coffee with us.
This is a classic, well-structured coffee. Structure? It refers to a coffee where all the tastes relate to each other through a firm (not necessarily aggressive) acidity. The dry fragrance has brown sugar and toffee-like scents with a hint of orange pekoe tea. Zesty orange notes come through in the wet aroma and in the cup as well. There is a honey-like sweetness (which increases as the cup cools) balanced by a pleasantly bracing acidity. I am enjoying the dark chocolate notes in the Full City+ roast as well. Overall it is quite a sweet, well-structured and clean cup. This is a late 2010 arrival that is cupping like new crop, whoich shows how well the coffee was processed and dried (as well as the benefit of the lined bags we are using which have the same effect as vacuum packing).