From a young age, Daniel learned farming from his grandparents, who passed on a passion for coffee through his father. After his father's passing, Daniel dedicated himself to coffee production, expanding the family farm to 3.5 hectares. Using mostly organic methods, he continues to enhance his coffee quality through sustainable practices and expert guidance from Cafe Colis Resistencia.
Cafe Colis Resistencia is the name created by Alex Reynoso to identify coffee-producing members of the Indigenous Xinka community around Mataquescuintla who are interested in developing an international market for their coffee, and therefore finally receiving fair prices for their work. The name Colis is a nickname for Mataquescuintla due to its fame for producing cauliflower (coliflor or Colis).

Origin: El Volcancito, Guatemala
Farm: El Suyatalas
Elevation: 1,750 masl
Varieties: Pache San Ramon, Cogollo Blanco, Red Catuai
Process: Low-oxygen washed
Cherries are collected at peak ripeness and are put in sealed barrels to undergo a low-oxygen fermentation for 24 hours. Cherries are then de-pulped dry and placed back into the barrels to ferment for an additional 46 hours. Then the coffee is put on raised beds to be dried in full sun for 15 days. Overnight, the beds are covered with plastic to reduce the possibility of moisture affecting the seeds.

Our flavor notes: Pluot, marzipan, dark chocolate

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH