La Voz Coffee Cooperative, located in San Juan La Laguna by Lake Atitlán in Guatemala, is an established and reputable coffee-producing cooperative known for its commitment to organic, high-quality coffee and sustainable farming practices. Here’s a detailed look at their history, coffee types, and certifications:
1. Founding and History
La Voz Que Clama en el Desierto, commonly referred to as “La Voz,” was founded in the 1970s as a small cooperative of local coffee farmers from indigenous backgrounds. Located on the scenic slopes surrounding Lake Atitlán, it originally began as a means to consolidate resources, ensure fairer trade practices, and improve the livelihoods of local coffee growers. Over the decades, La Voz has grown to include around 160 members, primarily from the Tz’utujil ethnic group, which is one of the Mayan groups in the area.
2. Coffee Varieties and Growing Practices
The cooperative focuses on producing high-quality Arabica coffee beans, specifically growing several varieties such as Bourbon, Caturra, and Typica. The altitude and rich volcanic soils surrounding Lake Atitlán create an ideal environment for coffee cultivation, which gives their coffee a distinct, clean, and vibrant taste profile. The coffee is shade-grown under indigenous trees, helping protect biodiversity and maintain the ecological balance within the region.
3. Why La Voz Coffee is Truly Exceptional
La Voz Coffee Cooperative is certified organic, meaning its production adheres to rigorous standards designed to promote ecological balance and minimize environmental harm. However, what truly sets La Voz apart is its deep-rooted commitment to purity, sustainability, and health. Unlike many other agricultural operations, La Voz’s coffee is grown on land that has never been exposed to synthetic fertilizers, sewage sludge, or chemical herbicides like glyphosate or Roundup.
Organic Certification and Practices
La Voz complies with organic certification requirements, which prohibit the use of synthetic chemicals and emphasize natural farming techniques. These practices include:
- Natural Fertilization: Compost and other organic matter are used to enrich the soil, providing essential nutrients to coffee plants without introducing toxins.
- Biodiversity Preservation: Shade-grown coffee supports the ecosystem by maintaining tree cover, which enhances soil health and fosters wildlife habitats.
- Sustainable Pest Management: La Voz employs natural pest control methods instead of chemical pesticides, ensuring the coffee is grown in harmony with nature.
Beyond Certification: The Health Impact of Chemical-Free Farming
While many organic certifications allow limited use of certain fertilizers and chemicals, La Voz goes a step further. The cooperative’s lands have never been exposed to harmful substances like:
- Sewage Sludge: Often used in conventional agriculture, sludge can contain heavy metals, pathogens, and pharmaceuticals. These contaminants pose risks to human health and the environment. By avoiding sludge entirely, La Voz ensures that its coffee is free from these hidden dangers.
- Glyphosate and Roundup: Widely used as herbicides, glyphosate-based products are linked to various health risks, including hormonal disruption, cancer, and potential impacts on gut health. By shunning glyphosate, La Voz protects not only its consumers but also its farmers, who might otherwise be exposed to these harmful substances.
- Synthetic Pesticides and Fertilizers: These chemicals can linger in the soil and water, leading to long-term environmental and health consequences. The absence of such substances on La Voz land ensures the integrity of the coffee and protects surrounding communities.
The Holistic Impact on Human Health
La Voz coffee’s purity has profound benefits for human health:
- Chemical-Free Consumption: With no traces of glyphosate, sludge, or synthetic additives, the coffee is safer for individuals seeking clean, toxin-free food and beverages.
- Enhanced Nutritional Profile: Organically grown coffee often retains higher levels of antioxidants and beneficial compounds, which contribute to overall well-being.
- Reduced Exposure Risks: Consumers and farmers are shielded from the health risks associated with handling or consuming chemically treated crops.
- Cleaner Water and Soil: The absence of chemical inputs safeguards local water sources and preserves soil fertility, benefiting the broader community’s health and environment.
A Commitment to Sustainability and Well-Being
La Voz’s approach reflects a profound respect for nature, tradition, and human health. By avoiding chemical interventions altogether, the cooperative ensures that its coffee is as close to its natural state as possible. This commitment resonates with consumers who value transparency, purity, and sustainability in their purchases.
When you enjoy a cup of La Voz coffee, you’re not just savoring a delicious, high-quality brew. You’re supporting a healthier future for farmers, the environment, and yourself.
The organic certification for La Voz Coffee Cooperative is typically provided by globally recognized organic certification bodies that assess and validate the cooperative’s adherence to organic standards.
For La Voz, this certification often comes from agencies such as USDA Organic for the U.S. market and European Union Organic for the European market.
4. Community and Social Impact
The cooperative serves as an anchor for community empowerment, focusing on improving local education, health, and infrastructure. La Voz plays a significant role in the socio-economic development of San Juan La Laguna, emphasizing capacity building and sustainable development that directly benefits member farmers and their families.
For additional information, you can explore sources like Grow Your Own Cure and InterAmerican Coffee, which provide further insights into La Voz’s sustainable practices and community initiatives.
Key Steps in the Wet Processing Method at La Voz
- Depulping: The cooperative removes the cherry pulp from the coffee beans using mechanical depulpers.
- Fermentation: The beans are left to ferment in water for a set period to break down the mucilage (a sticky layer around the beans).
- Washing: After fermentation, the beans are thoroughly washed to remove any remaining mucilage.
- Drying: Finally, the beans are sun-dried on large, outdoor patios. This patio drying allows for gradual drying under controlled conditions, which preserves the coffee’s flavor.
This combination of wet processing and patio drying is commonly used in Guatemalan cooperatives to produce high-quality, complex-flavor coffee profiles.
In the words of now 82-year-old Don Domingo Cholotio Quic, one of the 25 founding members, “You reap what you sow.”
Cupping notes: Bright acidity, creamy body; milk chocolate, citrus fruits, green apple.
La Voz Coffee Cooperative in San Juan La Laguna, Guatemala, primarily uses the wet processing (or washed) method for their coffee. This method is well-suited to the cooperative’s operations, as it yields a clean and vibrant coffee profile that highlights the quality of the beans grown in the volcanic soils around Lake Atitlán.