Description
Talc Stone: A Cultural Treasure in Joyabaj
Talc Stone – Guatemala.
The etymology of Joyabaj is indicated in the Popol Vuh and is mentioned as the town of Xol ab'aj in the K'iche' language, meaning a place among stones. According to another version, Xoy means talc stone, so the name means "Talcum StoneThe predominant language is K'che, with 88.61% of the population speaking Spanish. The indigenous population speaks Quiché and Cakchiquel.
This municipality stands out for its deep-rooted Mayan beliefs and religious practices of pre-Hispanic origin. These cultural roots and folklore, appreciated by national and international tourists, are reflected in the colorful traditional costumes that characterize the region. Ancestral traditions have endured throughout the centuries, giving each municipality its uniqueness and fostering respect and appreciation for multiculturalism as a great asset.
Joyabaj is a community located in a setting of valleys, mountains, and water sources, generating a cool climate that influences the unique characteristics of the coffee grown in this region, influenced by the interaction between soil and climate.
The Joyabaj Wet Mill occupies a strategic location, accessible to the services necessary for its operation and close to other mills. In its first year of operation in 2021, it operated from January to April, processing a total of 5,000 quintals of parchment coffee. This initial operation allowed for the identification of areas for improvement and the expansion of production capacity, while maintaining a focus on product quality and operational efficiency.
In addition, close contact has been established with producer communities, who express the need for technical advice and support to develop high-yield organic crops and gradually expand production areas.
Prosecution
The harvesting, gathering, and sorting of coffee beans are the responsibility of the producing families. Because not everyone has access to transportation, there are individuals in charge of transporting the coffee cherries to the Joyabaj Wet Mill.
The process at the Joyabaj Wet Mill begins with the washing of the coffee cherries, followed by a meticulous selection process that removes floating coffee beans, such as coffee balls, cream, and scum. The coffee then begins fermentation with the husk, which lasts an average of 18 hours, followed by the pulping process and, finally, drying in a solar dryer with African beds. This drying process, which involves manual movements to ensure uniformity, lasts approximately six days.
Piedra de Talco coffee is the fruit of this careful, artisanal process, which highlights the unique qualities of the Joyabaj region, a cultural treasure in every cup.
