Introduction of Guatemala Vivette Nan Fruit Coffee producing area introduction of Guatemala Classic smoked Coffee

Los Arroyos (Los Arroyos) is the farm of Huehuetenango La Freedom Tower (La Libertad). They operate about 50 hectares of coffee production in the terrain of terrain. Some of the slopes of coffee growth are steep, and planting requires careful logistics. Los Arroyos has four wet grinders for processing coffee in coffee fields and sending it to central mills and patios, where they dry coffee in concrete patios and mechanical dryers. The farms, which are between 1400 and 1800 metres above sea level, are run by Felipe Venenciano Martinez Lopez and his three sons. Like most Vivienne fruits, Los Arroyos grows Caturra,Catua and Pache varieties.

In most parts of Vivette Nango. Most of them are tiny producers. The average farm has 500, 000 coffee trees, or about 1/5 of a hectare. Nevertheless, all producers process and dry their own coffee, sometimes do-it-yourself, usually with their families. When coffee from Los Arroyos and other La Libertad farms arrives at Unitrade, each batch is assigned a fruity batch.

On the second day in Vivette Nango, I visited the Santa Barbara area. The road to the town is a dry dirt road winding through the hills. I met a team of ten agronomists who worked with about 30 producers throughout Huehuetenango. They provide free monthly seminars on a wide range of topics related to coffee production, processing and sustainable practices. The results of the workshop were evident in practice, such as the use of drainage holes for treated residual water.

The average farm in Santa Barbara is about 1/5 of a hectare, and many producers tend to plant up to five bags of coffee. Many producers live on farms with their families and farm collectively to collect coffee when they sell it. Most of the people in Santa Barbara belong to indigenous groups and have different traditions, languages and cultures from Hispanic Guatemalans. Many agronomists working in Unitrade speak and hold seminars in indigenous languages.

Santa Barbara (Santa Barbara) is astonishingly high, 2340 meters above sea level, which has a direct impact on coffee trees. Most of them are small, with dense branches and small cherries with a flat appearance. Most producers share very basic pulping machines with their families, fermenting coffee in plastic and wooden buckets. Due to the high altitude and low temperature, fermentation takes up to 48 hours. After fermentation, wash the coffee in your own tank. These factors contribute to the unique image of Huehuetenango and the fruity aroma that we like very much.

On the way to a farm we visited, we stopped at a school founded by NGO Coffee Care in Guatemala. In 2004, Unitrade established Coffee Care as an independent non-governmental organization to solve some of the problems often encountered in rural coffee producing areas. In areas such as Vivette Nango, access to education, appropriate nutrition and health services may be very basic or even non-existent. Coffee Care focuses on the three pillars of education, nutrition and health to better support coffee producers in the region. The direct result of the plan was the construction of three schools and a clinic on the cooperative farm. Through these schools, children can get education and nutrition during the day when their parents work in the fields.