This community lot from five producers in Chanjón, Huehuetenango, Guatemala features Caturra, Bourbon, Catuai, and Typica varieties grown at 1600-1800 meters altitude. Washed processed with long fermentations (2-3 days) in covered tanks for complex, fruit-forward flavors. Tasting notes include strawberry candy, date, and milk chocolate with a clean cup profile. Members of the ASDEFLOR Association, an indigenous Mam Mayam community cooperative with shared wet milling and organic fertilizer production.
Bow Smith, Holden Curran, and Jessi Lee Cord launched Rowan Coffee in October 2020 as a mobile espresso operation in Asheville, North Carolina, growing quickly into a permanent home. Bow brings nearly a decade of barista, roasting, and management experience, and began roasting in house in January 2023 on a 15 kilo Mill City Roasters machine. Rowan centers mainly on washed process coffees, prizing clarity and complexity, with green beans sourced from specialty importers including Semilla, Osito, Red Fox Coffee Merchants, and The Coffee Quest. Everything is roasted to order on Tuesdays and shipped the following day. The approach is deliberate and seasonal, letting each coffee speak to where and how it was grown.
