An introduction to the coffee flavor of the Blue River Cooperative Coffee in the Vivette Nango producing area of Guatemala

The Blue River Cooperative in the Vivette Nan Fruit producing area of Guatemala

Producing area: Vivette Nanguo Huehuetenango

Manor: blue River Cooperative Rio Azul

Altitude: 1500m-1800m

Variety: bourbon, Kaddura, Kaduai

Treatment: washing treatment

Flavor: caramel cashew nuts with a hint of citrus, sweet orange, fine acidity, rich body, clear chocolate finish, sweet and long.

The Blue River Cooperative, located in the remote town of Jacaltenango in western Guatemala, has 210 members, 43 of whom are women. All members of the cooperative are Jacaltec of the Mayan ethnic group, often referred to as Pobp & # 39 th al Ti & # 39; or Popti. Founded in 1967, the cooperative has a long history of producing some of the best coffee under the famous "Huehuetenango" trademark.

Members of the Blue River Cooperative live in the wet mill in Jacaltenango and walk no more than 1.5 hours. This gives the partner complete control over several stages of the quality process. Coffee is picked by members until early afternoon and then sent to the mill in the form of cherries every afternoon. The coffee is desized, fermented and washed by a central wet mill, and then spread out on a nearby terrace to dry. The parchment is stored in their warehouse waiting for export. As the transport day approaches, coffee is transferred to Guatemala City for final processing and export preparation at the organic dry cleaning plant.

Due to the careful attention given to the Blue River Cooperative coffee at every step from planting to final processing, as well as the excellent growth conditions in the region, it always exudes pungent dark chocolate aromas, sweetness and citric acid acidity. And a finely balanced finish.

Farmers in Azul work hard to maintain these high standards. As cooperatives they strive to be more financially sustainable and self-sufficient and provide more technical assistance to members to increase production and improve the management of coffee and shade trees.