WHAT’S THE STORY?

The sweet and smooth chocolate and cherry flavours on this coffee are exceptional. It’s rich and satisfying and cherry flesh fruity on the front end of the cup, going into a gentle creamy peach and sweet butterscotch and vanilla on the finish. The chocolate and chery note then lingers delightfully as the last sip has been drained from the mug. It’s pure joy as a filter coffee and also makes a delicious and easy to extract espresso.

Yinta Witz is the farm owned by coffee producer Catarina Ramirez and means “front of the mountain” in the local Popti Mayan language.
Catarina is a first generation producer based near the town Concepción Huista in the Huehuetenango region in the remote North Western region of Guatemala.
It’s a remote and mountainous region, but the climate and terrain are ideal for growing exceptional specialty coffees, enter the stage and take a bow Catarina Ramirez.
The coffee you planted up there about ten years ago, and the tlc you take over the harvesting, picking and processing has given us a truly delicious coffee.

Coffee production in Huehue is dominated by small producers whose farms are often based in very remote areas. The remote location requires that the majority of producers process and dry their own coffees. Their farm set up usually includes a small wet mill equipped with de-pulper and fermentation tank for washed processing, and concrete patios for drying. Being in charge of their own harvest and processing allows quality focused producers to be in control of the procedures and harness the best of their coffee’s potential.
Catarina makes full use of the potential there is in growing and processing the coffee on her farm, with coffee cherries being depulped on average five hours after picking. The pulped coffees are then left to dry ferment for thirty two hours. The cool temperatures around the farm allow this deliciously slow fermentation time, allowing all that fruit sweetness and flavour to develop. After its final all hands on deck washing by the family, the parchment is moved to their patio where it lies in sunlight for around 6 days, being turned every hour to ensure even drying.
Catarina is also a member of the El Sendero Cooperative which provides support to producers in the area, focusing on promoting gender equality and supporting young producers.