ANDRES RAMIREZ

The Farm

Andres is a first generation coffee farmer but, like many in Huehuetenango, his coffee is a family endeavour. In the town of Concepcion Huista, he and his wife have devoted themselves to learning everything there is to know about growing and processing coffee from Yich Kalnahl: their 1.2 hectare finca.

Surrounded by dense forest and rolling mountains, banana plants and indigenous trees provide shade for Caturra and Catuai varietals. With temperatures ranging from 13-26 degrees celsius, the finca benefits from a cooler microclimate that allows coffee cherries to slowly develop their flavour.

The Process

Once the coffee is harvested, Andres' wife takes control of the processing. Making use of the abundant natural spring water on their land, our lot from Andres is fully washed and sun dried. Roughly 5 hours after picking, the coffee is moved to a depulper and the outer cherry is removed. Beans are then fermented in water for up to 32 hours to help develop their complex flavour and texture. The fermented coffee is then washed thoroughly and dried on patios for 7 days to produce a clean, rich cup.