Paya Washed Caturra & Pache Verde

1/2

$12.00

8 years ago, Santos took a chance and bought a 0.7 hectare parcel of land with some poorly maintained coffee trees already growing on its plot. Then, by joining the El Sendero co-operative, Santos has been able to learn from and use the co-op's many resources to up-level the farm practice. He has also greatly increased the number of coffee trees on the plot and subsequent yield. This lot serves as of the great improvement in cup quality Santos was able to bring to his parcel. This field blend contains some new and some old trees. Right now, their annual production is just 759kg, but it continues to grow each year.

In the cup, we're reminded of white peony tea: a sweet, soft and delicate bodied profile. There is a subtle sugar-y stone fruit quality we're calling apricot syrup. We get lots of green melon as well. There is no strong acid and instead a very mellow, sessionable, but delicate cup. This is the profile for tea-lovers.

This coffee launched on August 18th as part of Drop 11!

Santos Pablo Ramirez manages his 0.7 hectare coffee plot with his whole family. He is part of the El Sendero co-operative which specifically provides support and information to its producers in Huehuetenango. The co-op was formed in 2016 and has 196 coffee members: 62 women and 134 men. It focuses on gender equality among producers, and makes an extra effort to support younger coffee farmers.

His land is on Finca Paya, which to our understanding makes up several of the co-op member's crop. Paya is located near the town, Caserio Tzuna’ in Concepcion Huista of Huehuetenango. The land sits at 1850 masl and has Caturra and Pache Verde growing on it. There are local shade trees of Chalun and Gravilea for sun coverage too.

You all probably know the origins of Caturra, but maybe not Pache Verde. Pache is a typica mutation, preferred by farmers for its ability to be planted in denser vasinities and harvest easier with shorter trees. The varietal's first discovery dates back to Santa Rosa, Guatemala in the 1940s. It's semi-resistant to disease, but not to leaf-rust. It's known for having a clean and sweet profile often with subtle berry and melon character.

This is a traditionally washed process for Guatemala. We do not have the exact details, but expect hand sorting, floating, de-pulping, minor fermentation and some patio drying.

More than anything in coffee sourcing, we love finding hidden gems of crushable, beautiful, and delicate coffees that fit our profiling. Specifically, we love when these lots come from newer, or younger, producers to specialty coffee operating farms that may not even make up a hectare in size. That is exactly what this coffee is. We tasted several of the field blend lots Primavera sources. They have a long standing relationship with the co-op, El Sendero, that Santos's family continue to use to mill out of. We cupped most of Primaveras Guatemala fields blends and specifically reasonated with this one for its easy sipping, mellow and delicate presentation but also for that producer profile we were describing. This coffee may not be a total breadwinner or make you experience FOMO for the hype that comes with the farm name, but we do believe it will be an sessionable cup you'll naturally find yourself gravitating to. And, we think that is just as special.

Green cost: $13.09/kg (+$2.08/kg ship)
Package and roasting costs: $2.91/bag; $10/kg
Profile and sample use: ~0kg
Approx. Margin: --%

Resting: Wait 30 days for the Nordic and 40 days for the Ultralight to have a less gassy tasting experience. Degas the night before by opening bag and then sealing. We're impatient and think this has tasted peak flavor (but gassy) as early as 21 days after roast too.

We've primarily enjoyed this offering as a pourover.

Temperature range: 198-201°F
Water: Tap/Demineralized and Third Wave Water Light Roast
Grind Settings: Medium Coarse (700-750µm)
Target Drawdown Time: 2:45-3:00

4 Pour Recipe:
1. Pour 1/4 water every 30 seconds with high agitiation. Swirl the dripper on the bloom.

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique our roast methods at your preferred lightness but in larger quantities.
Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

Note that roast level selection does not apply to experiments sent out.

This is a side project that isn't in a place to pay our bills at the moment. We're actively trying our best in the two days we work on Base Coat a week to fulfill as quickly as possible. Volume has gone significantly up recently -- a great problem to have -- and we're doing our best to adapt. We roast every two weeks and try to get orders out within a week of your order placement. At latest, it takes us two weeks and if that is the case, expect an extra item in your bag as an apology.

Our times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

Paya Washed Caturra & Pache Verde

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