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Sipacapa – 12 oz Bag

 

Sipacapa is produced by a cooperative in San Marcos—a region of western Guatemala that is high in elevation and has a notably dry climate, but is not historically known for exceptional coffee. In the last few decades, however, cooperatives throughout San Marcos have increasingly focused on planting and developing quality coffee. This is our fourth year working with this organic producer group, and we love the notes of dark chocolate, fig, and brown sugar this coffee delivers.

SKU# GUAO4-BG

Availability: In stock

$17.25

Sipacapa – Single-Origin, Organic Coffee from Guatemala

Story

Sipacapa was founded in 2009 with the help of an international non-governmental organization. This group recognized the need for local economic opportunities that were alternatives to the dominant mining industry that was damaging the environment and human health. The group is also committed to continually transitioning a larger percentage of producers to organic production.

Sipacapa's coffee first appeared in our holiday coffee years ago, and their quality and execution laid the groundwork for our ongoing relationship.

Fewer than 300 producers make up Sipacapa—which is growing quickly thanks to interest among people in the area. The majority of the producers have less than one hectare of land. Sipacapa is one of six secondary cooperatives that deliver coffee to the primary cooperative, Manos Campesinas. The years ahead will no doubt hold great growth and advancements in quality for Sipacapa.

Explanation of the Name

The Sipacapa (seep-ah-KOP-ah) cooperative is named after the town it is based in, which is in the department of San Marcos, Guatemala.

Place

Sipacapa, GuatemalaSipacapa, Guatemala
Historically this area had a large mining culture, however, the community also has a strong desire to be a part of good environmental practices. Though there was likely coffee in this part of the country in the '90s, other economic activities took precedence, and it is only in the last few years that coffee cultivation has returned.

People

Miguel Mateo Sebastián, the marketing and sales manager of the primary cooperative, Manos Campesinos, has been our main point of contact, and we couldn't be more pleased with the timely and clear communication he provides. The general manager, Carlos Reynoso, was elected by the six cooperatives to keep them organized and communicate their needs to the wider world. The coordinator of Sipacapa is Wilver Daniel Ardiano Fuentes, a man very committed to the growth and success of the cooperative. And with Maribel Rocío Tojil Sánchez as president of Sipacapa—who also serves as the vice president of Manos Campesinas—the cooperative is very conscientious about equality in gender representation in membership and leadership.

Notes

Varieties:Caturra and Burbon
Elevation: 1,640–2,150 meters
Post-Harvest Process: Washed, on farm processing with fermentation times range from 24-46 hours. Dried within a week on patios.
Harvest Time: December 2015–March 2016