$13 Each

Orange Blossom, Plum, Red Grape, Cherry Pie

Producer: José Ramirez

Location: Santiago Atitlan

Varietal: Bourbon, Caturra, Catuai, Paraiso

Process: Natural

Elevation: 1600-2000 masl

FOB Cost: $11.70kg

Our Cost: $14.50kg

This coffee was placed into a short pre fermentation of 12 hours, and then added to the patio. They are turned frequently to ensure thorough and even drying. There’s a clear plastic roof providing cover over the patio, with open walls to allow sun and wind to dry the coffees; lots take an average of 22-25 days to dry fully.

Producer Info:

Santiago Atitlán is a bustling trading town on the shores of stunning Lake Atitlán. Farmers here tend to view coffee as one of several economic activities, and produce small lots of coffee. The average farm size is around 0.3 - 0.5 hectares, and crops like avocado are found as shade trees. These farmers are part of the

tight-knit Tzutujil indigenous community, and they need a trusted partner to purchase their coffees. That’s where Magarciy comes in. This is a family-run business, and José Ramirez is our contact here. The family was a foundational part of a local cooperative, where they learned all about processing coffee and commercializing their product. When the cooperative dissolved, Magarciy stepped up to ensure that local producers would have a reliable partner to whom they

could sell coffee. Magarciy, named in honor of a nickname given to José’s father, is a dynamic organization. José’s generation has worked hard to make the company viable, but perhaps most importantly, they are actively inviting in a younger generation to learn and continue the work. His son Carlos is a cupper and roaster, and he leads a team of enthusiastic young women to support their coffee shop project and roastery.

This coffee was placed into a short pre fermentation of 12 hours, and then added to the patio. They are turned frequently to ensure thorough and even drying. There’s a clear plastic roof providing cover over the patio, with open walls to allow sun and wind to dry the coffees; lots take an average of 22-25 days to dry fully.