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Espresso: Guatemala Huehuetenango Mam (250gr)

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Order here! https://blackandbloom.nl/product/espresso-mam/ Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes: coffee production at 2,000 meters above sea level is common. These conditions are perfect for producing the sparkling acidity and distinctive fruit flavors of the region. Mam have been farming the land in Huehuetenango for thousands of years. Their traditional farming techniques include using the waste product from their sheep for organic fertilizer, rotating land to give the soil time to recover and harvesting communally. Mam farmers have also traditionally planted a wide variety of crops in a way that best utilizes the sharp altitude changes along Huehuetenango’s steep slopes. Due to its remoteness, most producers in Huehuetenango process their own coffee. Luckily, an abundance of streams and rivers in the region makes Fully washed processing more accessible. Farmers selectively hand pick cherry and pulp it on their farms, usually with small hand-powered or electric drum pulpers. After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways. Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used....

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Filter: Guatemala Huehuetenango La Lima washed (250gr)

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Order here! https://blackandbloom.nl/product/guatemala-lalima/ Darwin Carrillo is a second-generation coffee producer in the town of Aldea el Coyegual in the Huehuetenango region. During the harvest Darwin makes sure that only the ripest cherries are picked which this year meant that in total of four passes were made on the farm to ensure the quality of the picked cherries. After the same day depulping the coffee was fermented between 24 to 32 hours depending on the temperature, later washed and finally dried for five days. To avoid defects all the baskets and sacks are cleaned daily and the final lots are separated depending on the altitude, varieties and picking dates. The name of Darwin’s farm, La Lima, comes from the lime trees which have been planted on the farm around 18 years ago. The limes from the farm are usually being eaten and enjoyed by the employees of the farm. “I grew up in the countryside, my dad taught me the work of agriculture. When I was 14 years old, he gave me a piece of land of his fam which had 200 coffee plants on it. Motivated by growing my own coffee, I went to the land every day to see how they were growing. Over the years I was able to buy more land and I inherited the remainder of my father’s farm when he died”, Darwin explains. In the future Darwin is interested in improving his agronomical processes and focusing on the washing process. “My farm has always been the core in the support of my entire family. We have had some good years but also bad ones. The leaf rust in 2011 affected us strongly but we have been motivated to wake up every day and focus on the coffee production and making it develop”, tells...

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Filter: Kenya Thika Muranga Kahuhia AB (250gr)

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Order here! https://blackandbloom.nl/product/kahuhia/ In 2015 we were surprised to taste supreme coffee from this region, since that day Kiriaini, Weithaga and plenty of other great coffees are spoiling our taste buds. Anno 2020 we buy as many Muranga as we buy from better known regions as Kirinyaga or Nyeri. Murang’a County has cool temperatures and fertile central highlands, lying between the Eastern base of the Aberdare (Nyandarua) Range, which forms part of the Eastern end of the Great Rift Valley, and the South-Western slopes of Mt. Kenya. The combination of fertile volcanic soil, seasonal rainfall and high altitude provide the ideal climate for high cupping coffees like this...

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