Todos Santos | Huehuetenango, GuatemalaBluebeard Coffee Roasters
Notes: Raspberry, brown sugar, cinnamon & milk chocolate.
Produced by ASODIETT Co-op farmers Vicente Ramirez, Teodoro Calmo and Alfredo Martinez
Varietals: Bourbon and Caturra
Process: Fully washed
Region: Rio Ocho, Huehuetenango, Guatemala
Elevation: 1750 MASL
Import Partners: Shared Source
Additional photos and information provided by Shared Source:
This is a carefully selected community lot made up of Bourbon and Caturra varietals coming
from three members of the ASODIETT cooperative, located in the township of Mash, in the
Todos Santos Cuchumatán municipality in the department of Huehuetenango. About 30
families make up the ASODIETT cooperative, and many are of the Maya Mam ethnicity. Many
members still primarily use the Mam language, and speak Spanish as a second language.
The group was formed in 1995, and was formalized as an Association in 2010; they received
their Cooperative status in 2017. Located along the skirts of the Rio Ocho, members’ farms
have healthy soils and good conditions for growing coffee.
ASODIETT has been steadily growing over the last few years, thanks to intentional leadership
and connections built by their leader Macario Calmo. The group is working to finish building
a warehouse building with a second floor- this will allow the group to store members’ coffee
in cooler, more stable conditions, and they hope to have humble quarters for visitors to stay
as well. The warehouse will and has already served as a community center- there’s a small,
community-led pharmacy on the first floor, and the area is a communal meeting space. The
group’s sense of solidarity and focus on shared progress is evident.
The ASODIETT group does not have an organic certificate, though their cultural farming
practices depend very little on synthetic chemical fertilizers, fungicides, pesticides or
herbicides. The group has designated two members (Fernando Santos and Vicente Calmo)
who are in charge of their bio-lab; they make a fermented foliar from the pulp of the leaves of
a local plant called Horsetail, steeped in water. Mixed with decomposed coffee pulp, manure,
and the leaf litter of native leguminous trees, producers use this product as a fertilizer, and as
a way to return microorganisms and nutrients to the soil to keep trees resilient and healthy.
The group also collectively purchases organic fertilizers, to reduce the cost for members.
We purchase parchment coffee directly from the association, quetzals are transferred
straight to their bank account upon receipt of parchment at our chosen mill. We pay for
transport from Huehuetenango to the mill. We paid between 1100 and 1350 quetzales per
quintal (100 pounds of parchment). At times throughout harvest, the local rate was around
650 quetzales/quintal- the cost of production is estimated to be around 700-800
Pictured left to right: Some members ASODIETT co-op; Producer Vicente Ramirez of Todos Santos and ASODIETT President Macario Calmo; ripe coffee cherry.