TINAMIT CO-OP GUATEMALA

£13.50

One of the most stunning coffee-growing regions in Guatemala, Lake Atitlan is surrounded by mountains and three towering volcanoes. The vast majority of coffee here is grown on the slopes of the volcanoes thanks to its incredibly fertile soil.

Roast Profile

Roast Profile

Light Roast

Tasting Notes

Tasting Notes

Melon, Grapes, Cranberry, Summer Fruits Cordial

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BUYING STANDARDS

It’s really important for us to work with trusted partners in our supply chain who can provide us with honesty and traceability. We have created a set of guidelines to help us source coffee in a way we feel aligns with our values and beliefs. There are three core categories that we think outline the most important factors to consider when purchasing coffee: economic transparency, social relationship, and environmental efforts.

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OUR PACKAGING

Our 250g bags are 100% plastic-free and can be recycled with your household paper or composted in your garden. We recommend storing your coffee in an airtight container like this one. Our 1kg bags are home compostable but not domestically recyclable, please don't put them in your curbside recycling. The planet thanks you!

Details

Producer

26 Members of the Tinamit Co-op

Origin

Lake Atitlan, Guatemala

Variety

Bourbon, Caturra, Pache, Sarchimor

Process

Natural

COUNTRY OF ORIGIN

Guatamala

Shade grown on fertile volcanic slopes, it’s safe to say Guatemalan coffee is a real crowd pleaser when it comes to quality. Guatemala has a rich history of growing crops throughout Mayan culture, which is still present in many coffee growing communities today.

meet the producer

26 Members of the Tinamit Co-op

During our trip to Guatemala back in February, we were honoured to be at the mill when members of this co-operative in Lake Atitlan delivered their coffee there for the first time. The co-op is made up of producers from an indigenous Mayan community where they also run their own roastery and coffee shop for the locals.

Social Relationships

Family Run Farm

The average age of a coffee producer globally is over 60 years old. There is little incentive for young people to learn the trade, as the returns are usually low in comparison to what they could earn in urban areas. By keeping the business in the family, the interest and passion for growing coffee is kept alive and can even thrive from the influence of younger farmers who are keeping up to date with innovation in technology and growing practices.

EDUCATION

Brew Guides

Tried and tested recipes from the roastery.