Coffee has been of great importance and legacy to the Díaz Family, as it has been in their family’s blood over three generations which originally was started by Don Juan, Don Samuel's father. This venture soon became a professional operation, and they constantly continued to work on new projects that they call "family secrets". Today, the third generation proudly strives to maintain focus on innovation projects to keep improving the quality of the beans. Once cherry is picked, it is fermented for 24-30 hours, washed clean, and then set out to dry on patios.
Undoubtedly, all harvests bring challenges, coffee growers usually face difficulties and for Samuel Díaz this year the biggest challenge has been labor for picking, fertilization, and pruning as a lot of people from the region have been migrating to the USA. On top of this Don Samuel made a point to reduce water consumption which he achieved by dialing in a low-water fermentation.
La Chalumnada comes from a region of Guatemala that borders Chiapas, another region that we love working in. This one has a clean profile with nice acidity and sweetness. In the area of acidity, we get notes of Lemon and Raspberry (think just the pop of acidity, not like a fruity natural coffee), the light body of a silky Black Tea, and a sweet boldness of a Dark Chocolate.