Ever wonder how coffee gets from Guatemala to your cup? It’s quite a process and we promise that once you understand it, you will only appreciate each cup of coffee more!
Before De la Gente, the organization’s name was, As Green as it Gets, which was created in 2005. It is incredible that this April we will celebrate our 5th Anniversary at De la Gente. After years of meeting and connecting with people throughout the world, sharing stories as well as great coffee, hitting the milestone of 5 years is a major reason for celebration and rejoice.
On March 2019 we held our annual Microlot Competition to find out which coffee from the farmers from San Miguel Escobar (a town located at about 1770ft on the base of Agua volcano in Guatemala) was the best. Find out who won and how can you order your green coffee samples for a limited time.
It all started with a regular coffee tour. In the summer 2017 a group of students from the Las Vegas Academy of the Arts and the Sociedad Honoraria Hispánica participated in a De La Gente coffee tour. The dedication and hard-work of the farmers amazed them and inspired them to begin a fundraising campaign. The results of their efforts were astounding!
This is coffee of cunning and vitality, I thought. Coffee where coffee is needed, coffee without the glamour of the industry—wild coffee… And before I finished the thought, we were off: scurrying up towards the horizon, scavenging every crimson cherry we could find. Gentle. It’s important not to yank, the cherry must be deftly finagled off the branch. Pinch it between your fingers, twist, and flick—as if you are spinning a top. Stems must be cleaved off without tearing the delicate fruit, and make sure to perform this precise function at the speed of light. All the ripe beans must be discovered and harvested by the day’s end, if not, in the next pass the cherries will be garnet red, soggy with maturation, and useless.
“The Procafé staff went about setting up the strikingly scientific method of preparing a coffee cupping. Clusters of cups, grouped in threes, were placed around two circular tables; spittoons were set in each corner, as to permit the scientist to taste, but not swallow, the shimmering brown liquid of their experiment; silver, fine-handled spoons, as well as clipboards with scoring sheets, were handed out to all participants; and timers were placed in the center of each table – timing what? Each stage of the cupping process was allotted a precise space in which to exist… amidst ticking seconds commenced the coordinated ballet.”
En route to La Suiza, the Coffeebar team, accompanied by a few DLG staff members, stopped in Nuevo Eden for a coffee cupping. Read about our eye-opening experiences and look out for part 2, coming soon.
We are thrilled to share our 2015 Annual Report.