About This Coffee
The majority of inhabitants of Joyabaj, Quiche in Guatemala have indigenous ancestry that they can trace to the Mayans. 88.6% of inhabitants speak K’che, an indigenous language. Cakchiquel is also spoken. The name Joyabaj means “place between the stones” in K’che.
Cultivation
The region surrounding Joyabaj is a landscape of rolling hills, valleys and towering mountains. The land is fed by cold water springs and the temperature tends towards cooler.
Producers receive technical support and agronomic advice from Joyabaj wet mill.
Harvest & Post-Harvest
Smallholder farmers selectively handpick ripe, red cherry and deliver it to Joyabaj wet mill. The mill opened in 2021 and serves farmers in the area. At intake, cherry floated to remove any underripes. Cherry is rested for 8 hours to lightly ferment, which adds additional fruity flavors to this Natural lot, and then laid on drying patios or African beds. Cherry is raked frequently to ensure even drying. It takes approximately 8 to 10 days for cherry to dry. Once dry, cherry is bagged and moved to FECCEG’s facility in Quetzaltenango.
Coffee in Guatemala
Guatemala boasts a variety of growing regions and conditions that produce spectacular coffees. Today, the country is revered as a producer of some of the most flavorful and nuanced cups worldwide. We are proud to work with several exceptional in-country partners to bring these coffees to market.
The Guatemalan coffee industry experienced a major setback with the 2010 appearance of Coffee Leaf Rust (CLR) in Latin America. The epidemic peaked in severity in 2012, and though CLR continues to affect some farms, Guatemala continues to produce high-quality, record-breaking coffees. In 2017, new and varied processing methods pushed prices at the Guatemalan Cup of Excellence contest to record highs.
The quality of coffee being produced in Guatemala is increasing, overall, due to the diversity of the industry’s producers. There are more and more small holder farmers producing exceptional coffee at high altitudes. Cooperatives are becoming more appealing to so many smallholders because they often offer farmers financing and other support for improving their farming and processing and are frequently able to offer higher prices for cherry than middlemen. Many cooperatives have initiated quality improvement training for farmer members and are becoming more adept at helping members market their coffee as specialty.