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Magarciy
Guatemala
Orange Zest / Cherry / Golden Syrup
story
Santiage Atitlán, a town on the shores of Lake Atitlán 1,570 - 2,000 masl. is home to a family run coffee growing business Margarciy. Named after José Ramirez's father, Margarciy supports local producers who belong to the Tzutujil indigenous community - owning small farm sizes around 0.3 - 0.5 hectares, growing coffee alongside shade trees such as Chulun, Gravilea and Avocado. Magarciy runs a coffee roastery led by José's son, as well as coffee shop run by young women in the community.
Magarciy & The Producers of Santiago Atitlan
Once a foundational part of the local cooperative, Margarciy stepped up to support local producers when the cooperative disolved. Named after José Ramirez's father, Margarciy supports local producers who belong to the Tzutujil indigenous community - each owning small farms on average around 0.3 - 0.5 hectares in size.
Magarciy & The Producers of Santiago Atitlan
From being an integral part of the prior cooperative, José and his family developed their skillset in processing coffee and valuable commercial knowledge when taking their coffee to market - they now extend this wisdom to the local producers they partner with, and are keen to invest into the younger generation who will continue coffee production in this community.
Processing
This coffee undergoes a short pre-fermentation of 12 hours before being dried on a patio. During drying the coffee is turned frequently to ensure even and thorough drying.
A clear plastic roof protects the drying coffee from adverse weather whilst allowing sun and wind in to dry the coffees, which on average takes around 22-25 days to complete. The 12 hour pre-fermentation gives this coffee a vibrant boozy character that makes this Guatemalan lot distinct.
Brew Guides
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