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Description

Region: Huehuetenango

Producer: Jacinto Ramirez & family

Altitude: 1 700

Jacinto Ramirez, a 4th generation coffee grower from Michicoy, San Pedro Necta, Huehuetenango, farms coffee alongside chalum trees that provide shade and natural fertilizer.

They meticulously handpick and pulp the cherries, ferment them for 30 hours, and then wash them. Afterward, the wet parchment is sun-dried for 5 to 8 days and rested in low-humidity warehouses for about 2 months before milling and export. Huehuetenango’s unique microclimate, shaped by hot air from Oaxaca, Mexico, and cool air from the Cuchumantanes Mountains, allows for coffee cultivation at high altitudes, resulting in sparkling acidity and distinctive fruit flavors.

Additional information
Weight 0,25 kg
Dimensions 10 × 15 × 25 cm
Bag size

1 kg, 250 g

Origin

Guatemala

Process

Washed

Roast

Filter

Shavi Coffee Roaster