Chaak IMPACT Beyond Flagship: Sucafina Originals

Chaak is part of our Sucafina Originals range, our line of consistent and affordable blends directly sourced from our vertically-integrated supply chain.

Named after the Mayan god of rain, Chaak represents balance in the natural world. That balance is something farmers across eastern Guatemala know well. In places like Jalapa, Chiquimula and Santa Rosa, rain is a lifeline. Too much or too little can shift everything. When conditions align, the result is exactly what you’ll find in this blend: vibrant washed profiles with sweetness, clarity and structure.

This lot was the clear favorite across our QC labs in North America, APAC, EMEA and at Origin. It brings together smallholder coffees that punch above their weight, both in high quality production and in impact.

Not only is this coffee IMPACT Verified, ensuring that it has been responsibly sourced; all purchases also contribute towards our IMPACT Beyond Flagship project in Guatemala: Opportunity through Pre-School Education, which contributes to our IMPACT goal of Human Rights by building educational access in rural coffee communities.

Chaak is a coffee that honors the rain, the land and the people who shape it.

Guatemala’s unique combination of high altitude, rich volcanic soil and optimal rainfall creates the ideal environment for producing high quality coffee. Farmers from Jalapa, Chiquimula and Santa Rosa who have contributed to this lot primarily cultivate the traditional Bourbon, Caturra and Catuai varieties on their small-to-medium sized farms.

Chaak is sourced from IMPACT verified supply chains, meaning that famers prioritize environmentally conscious methods of production with limited application of chemical fertilizers and pesticides. IMPACT coffees are deforestation free and are farmed through agricultural practices that sustain biodiversity.

In Guatemala, the harvest runs from November to April. Contributing farmers selectively handpick ripe, red cherry and process it on their farms. They pulp coffee and ferment it in cement tanks for about 12 hours. After fermentation, parchment is washed in clean water and then dried on patios in direct sunlight. Throughout the drying process, the beans are turned with wooden paddles to ensure even drying.

After optimal moisture is achieved, coffees are sampled and delivered to our QC team in Guatemala, who ensure that only coffees with the perfect Chaak profile make it into the final lot.  

Strictly Hard Bean (SHB) specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHB. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean.