Narcisa Salucio, Guatemala — Espresso Roast

  • Product Info


    PROCESS: Washed

    REGION: Huehuetenango

    VARIETAL: Caturra, Bourbon 

    ALTITUDE: 1600 - 1700 MASL

    Tasting Notes:  Cloudy Lemonade and stonefruits with rich malt biscuit and dark chocolate body. 

    About The Coffee 

    Narcisa is a second generation coffee farmer who lives with her children
    in Aldea Com. The land was left to her by her parents - though it was not
    suitably cared for to be a coffee farm at first. Narcisa and her husband
    worked to make it suitable for coffee and planted new coffee plants in order
    to grow high-quality coffee to support the family.

    She is part of Jovemcafe, a producer organization that supports female
    producers in Com as well as conducts other activities, including savings and
    loan services and other development projects. Jovemcafe created a project
    supported by Primavera and The Chain Collaborative (TCC). Through TCC’s
    Community-Led Development Incubator, Jovemcafe has organized a two
    part project. 

    The Region

    Coffee production and export has always been an important part of Guatemalan economy and the way of life. It is estimated that there are over 125,000 coffee producers and Guatemala is the eight biggest exporter of coffee in the world. Coffee is one of the most important agricultural exported goods in Guatemala taking up to 40% of the arable land.

    Huehuetenango (often called ‘Huehue’) is located in the west of Guatemala, on the border to Mexico, and trade across the border thrives. Huehuetenango was the ancient center of the Mam people, and their capital Zaculeu is preserved in the city; Popti speakers can also be found here. After defeating the Mam at Zaculeu, Spanish invaders forced many indigenous people to work in mines and on plantations in this region. 

    Huehue is very remote and the roads in the region can be difficult; before flights from the city, reaching farms in this area used to take 8-10 hours of bumpy driving in the high mountains. The altitude of this region, combined with the hot dry winds that blow over from Mexico’s Tehuantepec Plain, create excellent conditions for quality coffee here. Because of the altitudes and remoteness of the region, most farmers process their coffee at home rather than at a central wet mill. 

    Huehuetenango is known for beans with an intense and pleasant acidity, full body and delightful wine, floral and fruity notes. 

    The Process

    The coffee is harvested in the morning, and is moved to the depulper within
    about 6 hours or less of being harvested. Once the coffee is depulped, it is
    submerged in a minimal quantity of water and undergoes a long and slow
    fermentation of 32 hours. Once the fermentation is complete, the family
    washes it thoroughly and places it on the patio.

    The coffee is patio dried for about 7 hours a day, for 6 days. Once it is fully
    dried, the parchment coffee is placed in clean sacks until they are ready to
    be delivered to our warehouse in nearby San Antonio Huista.