ANDRES RAMIREZ

This is a balanced, easy drinking cup profile. The slow fermentation during the washed processing creates depth and character, with velvety notes of milk chocolate, hazelnut macadamia, and caramel.

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 about processing coffee from Yich Kalnahl: their 1.2 hectare finca.

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

Once the coffee is harvested, Andres wife takes control of the processing. Five 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 and slowly dried.