Description

At the end of the 1800s, German settlers were the first to inhabit Guatemala, starting the cultivation of cardamom, so precious that it was almost considered more precious than gold. However, over the course of more than 50 years, these settlers cleared much of the native forest, making the land prone to flooding and causing a negative impact on the region's environment and wildlife.

With the arrival of World Wars I and II, the Guatemalan government, following US policies, expelled the German residents. Around that time, local Guatemalans began forming cooperatives to gain rights to previously government-controlled lands. In 1971, the Samac Cooperative was awarded these lands, beginning an ambitious journey of environmental restoration. Since then, the cooperative, made up of 178 families of small producers from the community of Samac, near Cobán, in the Alta Verapaz region, has made notable progress. They built a wet mill to process cherries into parchment, designed solar dryers to reduce wood consumption and in 2020, they re-forested over 850 hectares of land.

The Samac Cooperative has been able to find a balance between the production of high quality coffee and the protection of the environment. The use of selected shade trees, composting methods, honey water recirculation systems and conscious drying techniques demonstrate the cooperative's commitment to reducing environmental impact and preserving the original ecosystem. The coffee produced grows in a high-altitude rainforest, in an area characterized by abundant rainfall and rich biodiversity. The cultivated varieties – Caturra, Catimor and Bourbon – are planted at approximately 1,350 meters above sea level. In the cup, this coffee stands out for its intense aroma, with floral notes, a lively acidity reminiscent of citrus fruits and a sweetness balanced with hints of honey and chocolate. The medium body and persistence on the palate make it ideal for both espresso and filter preparations.

Product Details