Cielo, Filter

This batch is from the Valentón Todos Santos Women Coffee Producers project, which embodies resilience and remarkable determination in the coffee industry. Under the visionary leadership of Teresa Mendóza, these women have transformed their small farms into a hub of high-quality coffee production. Located at an altitude of 1,650 meters, they collectively cultivate 70 hectares dedicated exclusively to coffee. Their annual production is a testament to their unwavering commitment to excellence and sustainable practices, making their journey deeply inspiring.

Born in 2021, this project was born out of necessity: several women took over farms abandoned by their husbands who had migrated to the United States. United by a shared desire, they formed a cooperative to ensure the continuity of coffee production.

Looking to the future, these producers are committed to expanding their collective by welcoming other women from the region, with the aim of strengthening their community and promoting their exceptional coffee.

Nestled in the high mountains of western Guatemala, the Huehuetenango region is one of the most renowned coffee-producing areas in Central America. Its steep valleys, dry climate, and rich soils provide ideal conditions for growing exceptional coffees.

What sets Huehuetenango apart is, above all, the diversity of its aromatic profiles. It often features coffees with floral and fruity notes (apple, stone fruit, citrus), and sometimes even hints of caramel or milk chocolate, depending on the variety and processing methods.

But Huehuetenango is also a region where coffee is deeply tied to the culture and resilience of local communities. The majority of producers work small family plots, often located on steep slopes, far from modern infrastructure. These are women and men who, generation after generation, carefully cultivate high-quality coffees, despite sometimes difficult conditions.

The richness of this batch lies in the diversity of its varieties. Grown on the same plots, each one brings its own nuance. This composition creates a balanced cup that reflects the terroir.

In the washed process, the pulp of the cherry is removed using a mechanical pulper. The cherries are then soaked in a vat of cool water for a period of time, typically 12 to 36 hours. During this period, fermentation develops and allows the mucilage to separate from the grain. Fermentation also adds flavors to the coffee. Then, the grains are washed: that is, rinsed repeatedly with water to dislodge any pectin or part of the fruit remaining on the grain. The beans are then allowed to dry, before being sent for sorting and milling, where the parchment remaining on the beans is removed.