Details
Tasting Notes: nougat, marshmallow, Devil Dog (the Drake's cake variety)
Varieties- Bourbon, Caturra, Pache, Typica
Elevation 5000-6500 ft above mean sea level
Processes: Dry fermentation for 36 hours, washed & patio dried
Note: This coffee is grown using an organic process, but as Flight is not a registered organic roaster, it cannot be marked or sold with an organic label. That said, it is highly unlikely that the roasting process (which exceeds 400 degrees F) would likely affect organic integrity, this is a good choice for those who prefer an organic coffee.
From our Importer:
This year's harvest of our Candelaria coffee comes from the famous region of Huehuetenango, where the unique micro-climates give the coffee complex and juicy flavors. Huehue has a unique high altitude, topography protects coffee from frost and the hot airs that sweeps up from the Plains of Tehuantepec in Mexico and the cool air descending from the Cuchumatanes Mountains develop multiple micro-climates, enhancing coffee cup quality.
Several producers in the region have chosen to embrace a time-honored approach to tending to their plantations, skillfully blending their ancestral wisdom with the rigorous demands of organic certification. This harmonious integration of traditional methods and modern standards not only preserves their heritage but also ensures eco-friendly and sustainable agricultural practices.
ABOUT THE PRODUCERS
The Special Coffee Producers Association of Huehuetenango (ASOPCE) was founded in 2015 with the goal of uniting coffee producers in Huehuetenango and San Marcos regions, known for producing high-quality organic and conventional coffee. Their main objective is to export these coffees at fair prices and ensure the well-being of the producers.
Initially, ASOPCE had 229 certified organic coffee producers, which has since grown to 450 members. They provide technical assistance and facilitate the commercialization of coffee, with a focus on serving both the organic and conventional coffee industries.
ASOPCE plans to continue expanding and exploring international markets interested in organic coffee. They aim to address global overproduction and falling coffee prices by promoting specialty and organic coffee production.
ASOPCE is mostly composed of small producers. Today, our producers are structured as follows: 345 men and 105 women. Each of them has their coffee cultivation plot, with an average area per producer of 1.5 hectares, having an estimated production of 1.6 quintals of parchment coffee per cord, managed organically
