Pista Café - Miguel Rodriguez

For the fifth consecutive year, we are supporting the Cafe Colis Resistencia project through the magnificent coffee produced by Miguel Rodriguez. The values ​​that this project defends are as dear to us as the quality of the coffee produced by Miguel. That is why we want to offer you this coffee, harvest after harvest.

Located in Mataquescuintla in southern Guatemala, the Rodriguez farm has made coffee production a true family tradition. The history of coffee in Guatemala is complex, however, especially for the indigenous populations who have long been forced to work its harvest under a system called “mandamiento,” established by European landowners. Miguel Rodriguez and his family come from the Xinca minority, an indigenous community whose repression dates back to the arrival of the Spanish, but whose unity and perseverance have allowed their traditions to survive. Since 2015, it is under the name Cafe Colis Resistencia that the Xinca community has mobilized to fight against a silver mining project led by a Canadian company. The mega-project of extraction of the mineral, which is supported by the country’s authorities, inexorably threatens the natural habitat of these communities, as well as their coffee plantations, despite any democratic process. The determination of the Café Colis Resistencia group has allowed them to win important battles in their fight against this devastating project, which has now been halted. By offering you this coffee, whose import has once again been made possible thanks to our partner Semilla Coffee, we affirm our desire to support this project and the fight it defends, while offering you the opportunity to taste a wonderful coffee. 

Grown at an altitude of around 1800 metres, this coffee is made from the Catuai variety. It is picked at full maturity and sorted by flotation first, then by hand, in order to remove the over- or under-ripe cherries. It is then mechanically pulped, then dry-fermented for 24 to 36 hours, before being spread out on a patio for 14 days for slow and even drying. Very round and sweet, it is particularly good drunk as an espresso.