Flor de Café

Flor de Café comes from ten members of the Coopeflor cooperative in Chanjon, in the Todos Santos Cuchumatan municipality of Huehuetenango, grown at around 1,700 meters.

Coopeflor is a collective of thirty members, all from the Mam Mayan indigenous community, and Mam is still the primary language spoken. The group worked together for years before formalizing as an association in 2012. Until recently they sold only locally, bulking parchment together for a co-op that paid market rate, often below the cost of production and often slow to pay.

A few members process at the cooperative’s communal wet mill and the rest process at home. Cherry is de-pulped into open ceramic tanks, fermented about 24 hours with regular stirring, then dried on patios and raised beds over roughly a week. Shared Source buys the parchment directly and pays the producers in quetzales on delivery.