Ghost Town Stout – Collaboration with Bridger Brewing

Ghost Town Coffee was approached by Bridger Brewing – Bozeman, Montana’s newest brewery about collaborating on a new stout beer flavored with just the right hint of coffee.   Our staff sampled various coffees paired with the stout to find the perfect match.  This limited edition batch of brew will contain Bridger Brewing’s stout combined with Ghost Town Coffee’s Guatemala Ixil A’achimbal.

While trying out the Ghost Town Stout you can also purchase a 12 oz. bag of the Guatemal Ixil A’achimbal!  

The Guatemala Ixil A’achimbal pronounced EE-Sheel AH-shim-ball is from the aldea (village) of Trapichitos in Guatemala’s Ixil A’achimbal region. The Ixil are an indigenous Mayan speaking people. Coffee production is one of the primary sources of income for the Ixil people and they take great pride in their coffee.

Ixil A'achimbal StoryAdditional story and pictures courtesy of Atlas Coffee Importers.

The verdant beauty of the cordillera de los cuchumatanes in the highlands of Guatemala belies the tragedies that occurred there during the country’s 36-year civil war. During this period, indigenous Mayan communities suspected of supporting leftist guerillas were targeted in a “scorched earth” campaign that resulted in untold numbers of deaths and disappearances. The Ixil Triangle region witnessed some of the worst atrocities, and those who survived often were forced to flee their homes in search of refuge. After the signing of peace accords in 1996, the refugees began returning to what remained of

IMGP1751their communities but with little to no economic prospects. In the Ixil village of Trapichitos located in the municipality of Nebaj, 85 families discovered that the new government did not recognize their ownership of the land. They squeezed on to a mere 25 acres and spent several years trying to acquire more land to farm, eventually enlisting the support of the Seattle-

based organization Agros International. In late 2000 they secured a loan to buy 635 acres to grow bananas, lemons, oranges, and coffee.  In early 2003, Agros introduced the Trapichitos residents to Atlas founder Craig Holt, who saw the potential of the coffee that they had been producing. The community lies more than 4,600 feet above sea level, and the climate and volcanic soil provide perfect growing conditions especially for the complex, balanced flavors that have come to define the Trapichitos coffee. The farmers have planted only bourbon and typica coffee trees and meticulously care for the coffee from seedling to mill.

The coffee is passive organic, hand-picked, hand-sorted for defect, and sun-dried on raised wooden racks.