Flavour Notes: Caramel, Nutty, Balanced Acidity
- COUNTRY: Guatemala
- REGION: Huehuetenango
- FARM: Asociación Para El Desarrollo Integral San Pedro Necta
- VARIETY: Caturra, Bourbon, Paché
- ALTITUDE: 1400-1850 MASL
- PROCESS: Washed
- ROAST: Medium
ABOUT COFFEE FOR CHANGE
We are excited to announce our latest charity in our on-going initiative: Coffee for Change. We have often expressed our mission: elevating quality of life through the daily ritual of coffee. Through our Coffee for Change we hope to continue to create daily change in the community with the only way we know how: a cup a coffee.
When you buy a bag of Coffee For Change - The Redwood, 50% of sales will be donated to The Redwood in support of their mission to provide a safe haven for women.
ABOUT THE REDWOOD
The Redwood offers safety, healing and opportunities for growth for women and their children fleeing abuse. Families receive case management and counseling services from Resident Services Counselors, access to empowering and life-changing programs, and transitional support when they are ready to take the steps toward a new life.
In 1987, a group of neighbours were united by the same cause: the pressing need for a safe haven for abused women and their children in the Parkdale-High Park community.
ABOUT THE ARTIST
Jenelle Lewis (she/her) is a Toronto based illustrator whose style ranges from bouncy calligraphy, to graphic design, expressive comics and portraiture. When she’s not drawing, she’s an activist, model, and live music devotee.
ABOUT SAN PEDRO NECTA
There are plenty of obstacles to cultivating and exporting coffee from the municipality of San Pedro Necta, Guatemala. The terrain is rugged and the weather is extreme. But coffee grows well here, and 138 indigenous families with farms that average 3.5 acres in size have established a cooperative called Asociación Para El Desarrollo Integral San Pedro Necta (ASODESI) to overcome the obstacles. Each member of ASODESI uses their own micro-mill to process their harvest, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee. ASODESI has a centralized warehouse to store dried parchment until it is time to move the coffee across the country along rough roads to Guatemala City where the coffee is prepared for export. Through ASODESI, the members have combined their efforts to gain technical assistance for managing their farms with the best organic practices. Using materials, like coffee pulp, to make organic fertilizers has helped reduce the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of fertilizer that ensures better yields and quality. ASODESI has also established funds for education and healthcare programs to support all the members of their indigenous community.