Guatemala - Joyabaj

TASTING NOTES

Dried blueberry, chocolate, cookie.

WHY WE LIKE IT

This coffee has a rich sweetness, reminiscent of a cookie with cranberries and chocolate chips. The dried cranberry note provides a distinctive sweetness combined with medium acidity, providing balance and depth. It has a long, chocolatey aftertaste that lingers on the palate. It works well both in a filter coffee and as an espresso, either straight or with milk.

HISTORY

The nameJoyabajhas its origin in thePopol Vuh, where it is mentioned asXol ab'aj, which in the K'iche' language means"place between stones". Another interpretation suggests that it comes fromXoy, what does it mean"talcum stone", which is why it is also translated as"Talcum Stone".

In the municipality, the predominant language isK'iche', spoken by 88.6% of the population, while the rest communicate in Spanish. There are also speakers ofCakchiquel, reflecting the linguistic diversity of the region.

Joyabaj is renowned for its deep cultural roots and rich folklore. Ancestral Mayan religious practices, with pre-Hispanic connections, remain alive and are a fundamental part of the local identity. The colorful traditional costumes, traditions, and respect for multiculturalism make this municipality an attraction for both domestic and international tourists.

Geography and Climate

The community of Joyabaj is surrounded by valleys, mountains and water sources, which generates a climatetemperate-coldThese conditions directly influence the quality of the coffee grown in the area, giving it unique attributes derived from the soil and altitude.

HeJoyabaj Wet Processing PlantIt is strategically located in a central area, facilitating access to other benefits and services essential to its operation. It began operations in the year2021, processing in its first harvest5,000 quintals of parchment coffeebetween January and April. This first cycle allowed for the evaluation and improvement of processes to optimize coffee quality and increase production capacity.

Since its creation, the ties with producer communities have been strengthened, as they have expressed the need for technical advice and support to improve crop yields and move toward organic and sustainable production.

The wet mill plays a key role in the development of local coffee growing, allowing producers to improve the quality of their coffee and access better market opportunities. Thanks to its strategic location, optimized processes, and commitment to technical support, this mill contributes to the sustainable growth of coffee production in Joyabaj.

VARIETY AND PROCESS

This batch is composed of the Catuaí, Caturra and Bourbon varietals.

Harvest and Transportation

The coffee beans are harvested and sorted by the producers themselves and their families. However, not all families have the means of transportation to transport their harvest to the processing plant, so there are transporters in charge of transporting the coffee cherries to the processing plant.Joyabaj Wet Processing Plant.

Classification and Fermentation

Upon reaching the processing plant, the coffee cherries go through a selection process to eliminate defective beans, such asnuts, floating grains and “balls”(low quality grains). Subsequently, thefermentation of coffee with husk, a process that takes approximately8 hours.

Drying and Quality Control

After fermentation, the coffee is transferred to the drying patios or African beds, where it remains between8 and 10 daysDuring this period, constant manual movements are performed to ensure uniform drying. Daily checks are also carried out to monitor the quality of the process and guarantee high-standard coffee.

RECIPE

For filter:

We use 20 grams of ground coffee and 320 grams of water at 93ºC, in a total time of 3'-3'15". We make three pours:

Pouring 50g of water in 30"
Pouring up to 185 gr of water in 1'10-1'30" Pouring up to 320 gr of water in 3'-3'15"

EXPERIMENTATION VARIABLES

Rest: 2 weeks (15-20 days)

Method: V60

Mill: EK43

Water: Pentair Everpure 70ppm

For espresso:

Uses 17 grams of dry coffee to extract 43 grams of total beverage into the cup in 27 to 30 seconds.

VARIABLES TO TAKE INTO ACCOUNT:

Rest: 2 weeks (15-20 days)

Temperature: 92.5ºC

LaMarzocco Classic Line

Mill: Mahlkonig E68S

Scoops: VST 17g

Water: Pentair Everpure 70ppm

Pressure: 9 bars