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Story

Of all the coffee producing countries and regions in Central America it would be hard to pick a favourite, but Huehuetenango in Guatemala would be a worthy contender. This coffee from Isabel Ramirez typifies what we like about working with fruited, winey coffees from Huehue.

The Producer

Having taken over from her husband who has since emigrated to the US, Isabel Ramirez is now the custodian of Q’antxabina, a 1.5-hectare coffee farm named in the local indigineous language of Popti after a native shade tree, Guachipilin. It spans from 1,700 to 1,750 metres in the small region of Aldea Com, near to the town of Concepcion Huista in Guatemala’s Huehuetenango region.

Taking the reins doesn’t just mean undertaking the mammoth task of looking after the coffee plants at the farm, but also training up and passing on the knowhow and techniques of coffee husbandry to her own children and the other workers on the farm.

In previous years Isabel has been selling into the local commodity market, but Primavera have provided her with access to a specialty market due to her potential for great quality. In her own words, “From the beginning I have tried to make producing coffee profitable. This has been the first year when I have been producing and marketing my coffee for its quality. I feel very motivated to keep on improving my work.” 

Their Approach

The Bourbon and Caturra coffee trees on Q’antxabina are grown under Gravilea and Guachipilin, which is great for the coffee but also for biodiversity on the farm. The coffee itself is fertilised with homemade lombri-compost.

Hiring pickers during the main bulk of the harvest, Isabel instructs them to perform multiple passes around the trees, ensuring a more uniform and ripe selection of fruit, which is just one of the many starting blocks needed to produce quality outturns. The beneficio is located a short horse ride from the trees, and so after a quick journey they are depulped and fermented under water, for more control, for a 48hr period.

Once the parchment is scrubbed clean it is laid out to dry on patios for around 6 days.

The Exporter

Primavera are one of our longest standing exporting partners, who have in recent years invested in a brand-new dry mill. Installing solar panels and being kitted out with Pinhalense grading and milling machines, they have also installed a digital colour sorter to further refine the quality of the lots they’re buying and exporting. As well as taking care of the quality analysis, dry milling and export logistics, Primavera have a boots-on-the-ground approach, sending their team of agronomists to visit their producers throughout the year with the intention of supporting them with both harvest yield quantity and quality.

Read more

Isabel Ramirez

Aldea Com, Concepción Huista, Huehuetenango, Guatemala

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Juicy & vibrant, look for flavours of black cherries & ripe plums. Delicate floral notes give way to comforting milk chocolate in the finish.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer Q’antxabina

Harvest February to March, 2021

Process Depulped & fermented under water for 48hrs, fully washed & dried on patio.

Variety Bourbon & Caturra

Region Aldea Com, Concepción Huista, Huehuetenango

Country Guatemala

Altitude 1,700 - 1,750 metres

Arrival July, 2021

More on Pre-Ground

From finest to coarsest, the filter grind settings we are offering are as follows:

  • Fairly Fine (1 Cup Pourover/AeroPress/SteepShot)
  • Fine-Medium (2 Cup Pourover/Clever Dripper)
  • Medium (French Press)
  • Coarse (Moccamaster/Autobrewer/Chemex)
  • Our pre-ground options are designed to map to a particular dose of coffee as much as the brewers mentioned. If you’re brewing just 15g in a 2 Cup V60 brew cone as it is the only cone you have, you should opt for the 1 Cup V60 grind size. Similarly, if you are just brewing 30g in a MoccaMaster, you should opt for a finer grind setting, like the 2 Cup V60.

    We would advise using these as starting points:
  • 12-18g: Fairly fine
  • 19-28g: Fine-medium
  • 29-55g: Medium
  • 56-80g: Coarse
  • Please note that pre-ground coffee will be delivered in a different bag to its whole bean counterpart. This is to ensure easy access when it comes to measuring our your dose. You will also find a ‘Ground on’ date on the bag in place of a ‘Roasted on’ date – we advise brewing your pre-ground coffee within 2 weeks of the ‘Ground on’ date.

    For more information on our approach to pre-ground coffee, visit our learn section here.

    Shipping

    • All our whole bean coffee is packed in 250g, nitrogen flushed and valved bags
    • Available as whole bean or pre-ground.
    • All orders are packed and shipped each working day
    • For more information on shipping, see our 'Shipping' page

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