Harvest 2019 - It's On!

As February begins, we dive, head first, into the busiest time of the harvest. It is the month when we receive the most amount of cherry at our wet mills and our cupping tables are full with new samples every day. It is safe to say that this is the most exciting and important time of the year in coffee land Guatemala!

This year the harvest started slightly earlier than usual, we got our first offer samples in early January! With higher altitudes maturing later in the season, our lab has slowly increased the evaluation of samples from 8 - 10 coffees to over 50 coffees being cupped on a daily basis. 

We receive over 500 quintales of coffee cherries at our wet mill in Santa Rosa a day, as well as parchment samples at our lab in Guatemala City. After the daily cuppings we give feedback to the producers and when the coffees meet our standards, our warehouse and logistics teams are busy transporting the coffees from the remote mountains to our central warehouse and dry mill. 

We are delighted with the quality of the lots from Huehuetenango this year! They are juicy, complex and sweet - making them the perfect filter coffees to drink every day!
We are pleased to see our producers implementing new and better picking and processing practices and being open towards constantly improving their quality. 

We are encouraging our producers to experiment and perfect the natural and honey processing methods, including at our own farm, we are producing some stellar lots, but they will be limited - so please get in touch now if you're interested.

This year we have expanded our offering to include more coffees from Antigua, popular for their deep body, brown sugar and orange notes, Atitlan, with its beautiful lake and rainy rainforest Coban. 

Most certainly - we will have our staple coffees too - like the coffees from the Association of Small Producers of Jalapa (including a Decaf version), as well as our favourite La Pila & Neighbours and a few more new options for blends and House Espresso. Additionally, we will also have a Huehuetenango blend, the Primavera Family, bringing small producers together to create a coffee that is better than the sum of its parts.

Greetings from Guatemala, 

The Primavera Tea

Drying beds with Honey Processed coffee at Finca El Hato in Santa Rosa

Drying beds with Honey Processed coffee at Finca El Hato in Santa Rosa

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Orders of 1 or 2 bags now welcome!

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Yes, you read right: We have decided to support smaller roasters and have removed our 3 bag minimum order. 
We know the realities of small businesses and understand that sometimes cash flow is tight. You are welcome to order 1, 2 or 3 bags from us! 

(For the orders less than 3 bags we include a coffee handling fee of $0.50 USD/kg, to cover the warehouse handling fee for small orders. The handling fee won't be applied in orders of more than 3 bags)

Need coffee now?


Price Transparency

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Sustainability of the Industry

As the coffee harvest begins in Guatemala and we continue to see the lowest prices over the last 10 years, we cannot help but worryingly communicate our stands on the situation. 

The amount of physical labour, resources and land that goes into producing a cup of excellent coffee is astonishing, yet the Coffee C-Market Price does not reflect this. We strongly believe that the sustainability of the coffee industry is currently at risk. The prices have shaken many news sources with articles such as this one. The message is loud and clear:

FARMERS NEED TO BE PAID MORE FOR COFFEE, OR COFFEE WON'T EXIST MUCH LONGER

The clear threat to the livelihoods of coffee producers and the long-term viability of the global specialty market is at the forefront this harvest, and we want to reassure our producers as well as our roasters what we stand for:

HIGHER QUALITY = HIGHER PRICES

Our prices are not linked to the C-Market but depend on quality. This allows us to de-commoditize and focus on the key actor of the industry: the producer. We will have the same pricing structure as in previous years.

TRANSPARENT PRICING

We have reinforced our commitment to transparent pricing with our new page describing in detail the prices and costs getting the coffee form the farm to your roastery. Find out more information here.

SUSTAINABILITY = PROFITABILITY

We believe that the sustainability of this industry depends on the profitability of all its players; currently our main concern is the producer. With unease we hope to make a significant difference to the coffee growers we work with, so that they are not disheartened to leave coffee and/or the country of Guatemala. 

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SPECIALTY COFFEE TRANSACTION GUIDE

In 2018 we participated in donating our information on prices, qualities and quantities to the study done by Emory University for their first Specialty Coffee Transaction Guide.

This is to be used as a price discovery tool for both buyers and sellers of specialty coffee, which includes data form 21 donors, including progressive roasters, importers and exporters. We encourage you to read the full report to and get in touch with us for further questions.

New Name - Same Core Values

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PrimaVera Coffee Importers

As of 2019, we are phasing out of our original "Third Wave Coffee Source" name. Rest assured: we remain the same company, with the same core values and mission, as well as ownership. Now, under one united brand we are operating in Europe & North America. We also welcome our exporting company La Central de Café, operating out of Guatemala. 

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La Pila & Neighbours

We still have this tasty lot available for you to drop into your roasting drum! Finca La Pila & Neighbours is a well-selected lot combined from cherries from the farm La Pila owned by Rodolfo Garcia, his brother Ovidio Garcia and their neighbours.

The Lot is from 28 small producers in the region of Santa Ana La Montaña in Fraijanes, which sits at 1,700 – 1,750 meters above sea level. This lot consists of bourbon, red and yellow catuai as well as Pache varieties. 

The cherries have been selectively picked, transported one and a half hours to the wet mill at Finca El Hato.

Where the cherries were de-pulped, fermented for 22 hours and then washed with clean water. These spoiled beans then spent 24 hours in fresh cold water, during a "Double soaked" or "Kenyan Style soaking" and where dried with the rays of the sun over a 8 day holiday on the Patios.  

All this work has resulted in a coffee which has medium body, caramelized almond sweetness with notes of milk chocolate and cacao nibs. This is a solid coffee to be used as a single origin espresso or in a blend.

We have 98 bags available of this deliciousness for US$ 5.50 per kilo.

WE ARE HIRING - USA SALES MANAGER

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We are looking for an adventurous coffee enthusiast to joins our team! We need someone independent and knowledgeable about Sourcing and Green Coffee Grading. 

Be prepared to travel to Guatemala with us during the harvest (4 weeks in Feb – Mar, where further training will be provided).
To then return home (preferably the West Coast, but other cities can work) and promote our coffees and producers while supporting customers with excellent service. We would be interested in someone with a sales background and roasting/cupping skills. Spanish language is a plus! 
If this is you please send your CV and questions to nadine@primavera.coffee.

2019 Harvest Update

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As 2019 rolls in, so does our busiest and most exciting time of the year! Harvest Time! During this time, we will share with you our best coffees and most wonderful producers, either in person if you plan on visiting us in Guatemala or with photos and newsletter updates! So make sure to follow us on Instagram   @twcs_primavera 

Over the past months, producers have been preparing for the Harvest by making sure their coffee trees are happy and healthy. Ensuring they received enough nutrients and have the appropriate shade by controlling their bigger trees to sustain them during the summer or "dry months".

They also oversee the ripening of the cherries and over the last few days, producers in the lower regions (1,300 - 1,400 Mts) have been doing their first round of picking. 

The coffees from the higher altitude areas need a few more weeks before they are ready to be picked at full ripeness. This is mainly due to slower ripening because of colder climates in the mountains.  

This gives us a bit of a chance to warm up our Probate Sample Roasters and get our sample dry mill ready to hit the ground running around mid January! 

If you will be joining us, we look forward to having you in Guatemala!

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REQUESTS

We are now taking in your coffee reservation requests for the 2019 Harvest!
Please get in touch if you would like to reserve your current coffee and/or let us know that you are looking for this year! 


Our final HARVEST 2019 OFFER LIST will be available once the harvest is finished in April


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Guatemala Visit

If you are coming to Guatemala during the harvest time and want to visit us at our lab in Guatemala City or in a specific region, let us know and we are happy to make your visit worthwile. Send a message to nadine@primavera.coffee

Need coffee?

We've got you covered!  As the new harvest only arrives in 4 - 5 months, we still have some coffees available for you in our UK Warehouse. 
Check out our OFFER LIST and get in touch for samples!

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Thank you for your support

And a happy 2019

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We have started this business because we believe in connections. Connections between the producers, millers, roasters, baristas and coffee drinkers. For us, it's important that we can do our share to strengthen these connections all around the world.

One way for us to do this, is to help a producer to get his coffee to the market and connect a roaster to the coffee producer. For us it is also very important to make sure that this coffee producer can farm and produce coffee for the years to come. Supporting sustainable business and farming models is at the core of the work we do. 

We want to thank you for your continuous support for this work we do. For us it's important that our customers enjoy the coffees they decide to roast and are proud of the coffees they serve to their customers. Without your support for our work, we couldn't do what we are doing. 

Next year we are continuing to support the producers the best way possible, look out for delicious coffees in Guatemala and bring those coffees to Europe and North America. We are also deeply invested in on taking initiative in the Guatemalan coffee culture and developing connections on the ground.

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Happy Holidays

We wish a happy holiday time for all of our roasting clients, producers and partners around the world. During this holiday time, we hope you will enjoy beautiful food and drinks as well as a relaxing time with your loved ones. 
 

The Primavera team in Guatemala and Europe 


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Deliveries

Please get in touch now if you would like to organise a coffee delivery for the first or the second week of January. 

Business Hours

If you need anything between the Christmas and the New Year's, we are here for you. The fastest way to reach us during this time is to email us atreleases@primavera.coffee.

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Finca La Pila & Neighbours

Finca La Pila is proudly run by Rodolfo Garcia and his wife Reina. Rodolfo has basically been in coffee his whole life. When he was young, he used to work on farms as a coffee picker to earn money. And when he was 25 years old, he inherited a plot of land from his father, so that he could start his own farm business. Little by little he managed to make steps ahead, increase the volume of his coffee, and invest in another plot of land.

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Rodolfo Garcia

Rodolfo is always eager to work on the quality of his coffee. Not only on the practices of the farm, like doing soil analysis so he knows what's best for the plants, but also off the farm itself. He even adopted a bicycle for depulping of his cherries!

Rodolfo’s excitement is contagious, so his neighbours want to join in. So, this season, he coordinated the collection of cherries every afternoon at his farm La Pila so he could get his neighbours involved as well.

After collection, all cherries are pulped, fermented, washed and dried at our own farm in Fraijanes, El Hato. And the result of this collaboration is this wonderful lot.

The result is a coffee that's perfect for espresso, both single origin as in blends. With lots of chocolate notes 🍫, cherries 🍒and nuts 🌰.