All bags are sold as 250g or 1kg
250g - €16.20 (€64.80/kg)
1kg - €51.40
Incl. 7% USt. zzgl. Shipping
Sold as Whole Beans only
& El Sendero Cooperative
Washed, sundried on patio
1,600 - 1,650 M.A.S.L.
Pear, Orange Candy and Roasted Coconut.
Huehuetenango is Guatemala's highland region famous for its coffee production. Its geographical position and microclimate created by hot air current coming from the Plains of Tehuantepec in Mexico, mixing with the cool air of Cuchumatanes Mountains, provides the perfect environment for coffee-growing. The crops are protected from potential frosts and the generous natural supply of water makes it possible for farmers to set up their own mills for coffee processing. To have your own mill is a necessity due to the extreme remoteness and distance between the neighbouring farms.
This year we are lucky to have purchased Benito Ramos’ coffee lot from his farm T'zun - Wit'z. Benito’s farm is located North of the Cuchumatanes Mountains in Concepcion Huista region.
The name T'zun - Wit'z comes from the indigenous language Popti. T’zun means “Birth” and Wit’z translates to “The Hill”, hence the name of the farm “Birth of the Hill”.
It was the decision of Benito's father to start planting coffee trees. They used to farm beans and corn, but once they started with coffee all they required was a little training and they achieved some remarkable results.
Benito's farm is part of Cooperative El Sendero, which provides support and education for coffee producers in and around Concepcion Huista. In the future, Benito is interested in strengthening his agronomic practices and his post-harvest processing methods.
During the harvest, Benito makes sure that his coffee cherries are picked three times from the same trees to ensure that only the ripest cherries are picked. The cherries are then depulped on the same day that they were picked and then fermented with water in plastic tubs for 36 hours.
After washing, the coffee is then soaked for another 12 hours in water and eventually taken to the patios to dry for six days.
“The most interesting learning for me has been to see our plants and farm grow. Thanks to coffee, my children have been able to study. The only time I worry is when the prices go down, but we are motivated to grow coffee for many years to come”, Benito says.