Thick, sweet custard and vibrant plum jam describe this juicy Huehuetenango micro-lot.
San Antonio Huista, Huehuetenango
1500 - 1600 Meters
December - March
Custard, Plum Jam, Juicy
Often the unsung heroes in the coffee supply chain, women play an integral part in all that goes into cultivating, harvesting and processing coffee but often see little recognition for their work. As such, we’re excited to highlight this exceptional micro-lot from Flora Ramos from an equally exceptional Guatemalan micro-region, Huehuetenango.
In Huehuetenango, where the tail-end of the great American Cordillera spills over from Mexico (where it's referred to as the Sierra Madre de Chiapas), Huehuetenango is the only Guatemalan growing area characterized not by volcanic soil, but clay-loam soil.
Thanks to dry, hot winds that blow across the border from Mexico’s Tehuantepec plain, Huehuetenango can produce coffee as high as 2,200 MASL with no threat of frost, like in other Guatemalan growing regions.
Flora carefully picks coffee cherries at a precise 22.5 - 23 brix to ensure maximum ripeness before mechanically de-pulping, fermenting for 40 hours and drying on patios for 25 days.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.