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Meet your farmer: Ilcia Aguilar

In observation of Hispanic Heritage Month, and to mark the release our new Soldadera line of Guatemalan whole bean coffee, we want to introduce you to the bold women farmers who grow and create your specialty, roasted-at-origin coffee.

If you haven't already, be sure to preorder Soldera Noche Buena, El Desayuno and El Dorado so you can support these women growers and enjoy a quality cup of coffee!

Our first farmer profile highlights Ilcia Aguilar. Ilcia is one of Chica Bean’s youngest producers. Born and raised in the coffee farming business, she works  to understand how to produce high-quality coffee as naturally as possible.

For the past five years, she also has been studying to become a school teacher and recently graduated with her teaching license. Now, she is hopeful she’ll be able to find a teaching job close to her community so she can continue to cultivate coffee.

While her whole family is collaborative in their coffee work, they are also unique in
that they all keep their coffee and the management of it wholly independent. They want to see the results of their work, gathering data of what works, what can be improved, and naturally, who gets to claim the title of best producer for the year.

Ilcia is a joy to work with because she is unafraid to experiment. She’s quick to learn during training and puts new knowledge, whether it be processing strategies,
technology usage and even barista skills, to practice.

Her family was one of the first small producers in the community to invest in creating African drying beds and using yeast during the washing process. She
creates balanced and uniform green beans with ideal humidity.

Location: San Antonio las Flores, Mataquescuintla, Jalapa,
Guatemala
Farm Area: ~2 hectares
Altitude: 1700-1900 MASL
Varieties: Caturra, Catuai, Pache
Shade Coverage: ~60%
Processing: Washed and experimenting with fermentation times and adding yeasts. This year, Ilcia processed all of her coffee with an extended 72 hour fermentation in an anaerobic environment with the addition of Cima yeast.

 

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