|A perfectly balanced organic coffee with flavours of hazelnut, milk chocolate, and slight note of oranges, creamy and very sweet.|
|Bourbon, Catuai, Caturra|
|San Pedro Necta, Huehuetenango|
About the coffee
The Comal cooperative, short for Comercializadora Maya Alternativa, operates in various communities around the municipality of San Pedro Necta. Spread over 7 areas, Comal services 88 producers. 22 of them, the producers for this lot, have organic certification. The farms lie at different altitudes, starting at 1400 meters above sea level and going up to 1900 m.a.s.l. The area has a sandy loam soil.
Each producer processes and dries its own coffee on a small patio. They all have their own small depulper, fermentation tank, and washing system. Comal organizes the collection of the dried parchment from its members and delivers it at the FECCEG dry mill in Quetzaltenango. Here, the quality team analysis the coffee quality of each lot. Depending on the quality, it will be kept separate as a microlot or blended with other coffees from the same producer organization and quality group.