Supporting sustainable economic development
and direct trade in Guatemala

Coffee Sustainability

The "green" in As Green As It Gets is not a coincidence or just a play on words. AGAIG tries to employ environmentally sound principles to every stage of coffee making, from harvest to processing. Read more below. 

 

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Coffee Planting/Processing Techniques Coffee Decaffeination Process
In every step of the process, from planting seedlings to roasting the beans, organic principles are followed as much as possible. On a per acre basis, there are 1,000 coffee trees with 50 shade trees, creating a significant carbon offset. These shade trees are fruit trees where possible, allowing the farmers to cultivate fruit for food and oil production, creating another layer of economic sustainability. During harvest years, no pesticides or herbicides are used on the coffee plants. Using waterless pulperos and a specialized washing process, our water process uses significantly less water than traditional processing models. The appropriate technology used in the processing machines and horses used for transport mean less fossil fuels all around. Responding to a demand in the marketplace for a more naturally decaffeinated coffee, the San Miguel Escobar Co-op teamed with AGAIG to create a way of eliminating caffeine without the aid of chemicals. Traditional coffee decaffeination processes rely primarily on chemical solvents to remove caffeine from the beans, also removing the primary characteristics (and taste) of the coffee. The San Miguel water process uses naturally activated charcoal (local macadamia nut shells roasted in our homemade kiln) to absorb the caffeine from the beans, leaving the character of the beans intact. This 100% organic and chemical free process is carried out using our locally built decaffeinating machine creating a product that is entirely local, from seed to cup.

 

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