Holy Funk
SATSUMA. CANE SUGAR. KAHLÚA.
Holy Funk! Now this is coffee. It’s time to rip the plaster off and feel the spirit of Latin American coffee. This Guatemalan beauty is naturally processed, lending a velvety unctuous note that is reminiscent of coffee liqueur. Subtle but perceptible. At our tasting we also found a juicy satsuma freshness on the palate. The name, Holy Funk, was first coined by our Stirling cafe team’s reaction at the end of a sidewinding, supersonic busy shift. The rest - as they say -is history but this little gem of a coffee is rest assured to lift your spirits and get you through a tough day at the office. Good caffeine for the soul. Our roasting team has developed a profile that maximises its natural sweetness and thus can be enjoyed equally in both espresso and filter preparations.
Technical Info
PRODUCER:
Coope Agricola La Nueva Era
ORIGIN:
Jumaytepeque, Guatemala
VARIETY:
Catuai, Marsellesa, Pache
PROCESS:
Natural
ALTITUDE:
1000 - 1080 masl
The Full Story
Cooperativa Agrícola Integral La Nueva Era, R.L. is based in Jumaytepeque village near Nueva Santa Rosa, within the Fraijanes Plateau coffee region of Guatemala. The area’s volcanic soils, rich in potassium, give the coffees extra body and distinction, with Volcán Jumaytepeque forming part of the surrounding landscape. The cooperative has two annexes for processing, one for washed coffees and another for naturals, managed by President Marlon Perez alongside legal representative Don Ronmero. All 32 members participate in decision-making on education, production, and agronomy, while also receiving training, technical support, and a two-stage payment system to sustain them through the harvest.
The natural coffees come exclusively from Finca Tololoche, a 50-hectare family farm overseen by three generations: Jaime Sanchez, his father Don Fernando, and son Fernando. Coffee cherries, harvested at 22 - 26 Brix, are first washed, then dried carefully under the sun. At lower altitudes (around 1000 masl), drying takes 10 - 12 days, while higher elevations require about 15 - 17 days. The process involves an initial four days of static patio drying, followed by frequent turning until reaching the ideal moisture level. Once dried, the cherries are transported to the cooperative’s warehouse before being sent to Fedecocagua’s dry mill facilities in Palin.