Guatemala - Joyabaj

TECHNICAL DETAILS

Origin: Guatemala, Joyabaj - Quiché. Exactly here

Process: Natural

Altitude: 1,600 - 1,700 meters above sea level

Varietal: Catuaí, Caturra and Bourbon

Processed: Joyabaj Wet Processing

Harvest: 2024

Tasting notes: Dehydrated blueberry, chocolate, biscuit.

WHY WE LIKE IT

This coffee has an enveloping sweetness and reminds us of a cookie with blueberries and chocolate chips. The note of dehydrated blueberries provides a particular sweetness that is combined with a medium acidity, giving balance and depth. It has a long, chocolatey aftertaste that lingers on the palate. It works very well both in filter and in espresso, alone or with milk.

RECIPE

For filter:

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

(50GR) 30" (185GR) 1'10''-1'30''- (320GR) 2'30''

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

For espresso:

It uses 17 grams of dry coffee to extract 43 grams of total beverage in a cup in a time of 27 to 30 seconds.

HISTORY

Etymology and Culture of Joyabaj

The name Joyabaj has its origin in the Popol Vuh , where it is mentioned as Xol ab'aj , which in the K'iche' language means "place between stones" . Another interpretation suggests that it comes from Xoy , which means "talc stone" , which is why it is also translated as "Talc Stone" .

In the municipality, the predominant language is K'iche' , spoken by 88.6% of the population, while the rest communicate in Spanish. There is also a presence of Cakchiquel speakers, reflecting the linguistic diversity of the region.

Joyabaj is known for its deep cultural roots and rich folklore. The ancestral Mayan religious practices, with pre-Hispanic connections, are still in force 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 national and foreign tourists.

Geography and Climate

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

The Joyabaj Wet Processing Plant is strategically located in a central area, facilitating access to other essential benefits and services for its operation. It began its activities in 2021 , processing 5,000 quintals of parchment coffee in its first harvest between January and April. This first cycle allowed us to evaluate and improve the processes to optimize the quality of the coffee and increase production capacity.

Since its creation, the link with the producer communities has been strengthened, who have expressed the need to receive technical advice and support to improve crop yields and move towards 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 advice, this mill contributes to the sustainable growth of coffee production in Joyabaj.

VARIETY AND PROCESS

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

Harvest and Transport

The harvesting and selection of coffee beans is carried out by the producers themselves and their families. However, not all families have means of transport to take their harvest to the mill, so there are transporters in charge of transporting the coffee cherries to the Joyabaj Humid Mill .

Classification and Fermentation

Upon arrival at the processing plant, the cherry coffee goes through a selection process to eliminate defective beans, such as nuts, floating beans and “balls” (low-quality beans). Afterwards, the fermentation of the coffee with shell begins, a process that lasts approximately 8 hours .

Drying and Quality Control

After fermentation, the coffee is transferred to the drying patios or African beds, where it remains for 8 to 10 days . During this period, constant manual movements are carried out to ensure uniform drying. In addition, daily checks are carried out to monitor the quality of the process and guarantee a high-standard coffee.