Maria de Jesus Pablo, Guatemala
Producer: Maria de Jesus Pablo
Origin: Todos Santos, Huehuetenango, Guatemala
Tasting Notes: Cooked Cherry, Candied Orange, Honeycomb
Varietals: Caturra, Bourbon
Process: Fully Washed
12 oz Whole Bean Coffee
Coffees from the Huehuetenango department of Guatemala are always among our favorites and Maria's coffee is a perfect example of how balanced they can be. With a honeycomb sweetness as the foundation, this coffee still brings an approachable brightness of orange and cherry.
This coffee comes from Maria de Jesus Pablo, who is a member of the ASODIETT cooperative, located in the township of Mash, in the Todos Santos Cuchumatán municipality in the department of Huehuetenango. About 30 families make up the ASODIETT cooperative, and many are of the Maya Mam ethnicity. Many members still primarily use the Mam language and speak Spanish as a second language. The group was formed in 1995, and was formalized as an Association in 2010; they received their Cooperative status in 2017. Located along the skirts of the Rio Ocho, members’ farms have healthy soils and good conditions for growing coffee.
ASODIETT has been steadily growing over the last few years, thanks to intentional leadership and connections built by their leader Macario Calmo. The group is close to finishing construction of a warehouse building with a second and third floor- this will allow the group to store members’ coffee in cooler, more stable conditions, and they hope to have humble quarters for visitors to stay as well. The warehouse will and has already served as a community center- there’s a small, community-led pharmacy on the first floor, and the area is a communal meeting space. The group’s sense of solidarity and focus on shared progress is evident.
The ASODIETT group does not have an organic certificate, but their cultural farming practices depend very little on synthetic chemical fertilizers, fungicides, pesticides or herbicides. The group has designated two members (Fernando Santos and Vicente Calmo) who are in charge of their bio-lab; they make a fermented foliar from the pulp of the leaves of a local plant called horsetail, steeped in water. Mixed with decomposed coffee pulp, manure, and the leaf litter of native leguminous trees, producers use this product as a fertilizer, and as a way to return microorganisms and nutrients to the soil to keep trees resilient and healthy. The group also collectively purchases organic fertilizers, to reduce the cost for members.
This is a fully washed coffee from Maria. She first picks ripe cherries, and de-pulps them in the de-pulper on the same day in the afternoon. The coffee is left to ferment for about 24 hours underneath a small amount of water in a tank that is regularly changed. Next, she washes the coffee and takes it out to dry on a small patio near her house. It’s regularly moved around on the patio to ensure an even drying process.