Guatemala Quejina is refined and lush, bursting with dried fruit characteristics and a tea like body. If you love Ethiopian coffee you’ll love this carefully crafted coffee. We roast it on the light side to preserve the natural sweetness and acidity.
Suppliers: Nicolas Ramirez
Origin: Huehuetenango, Guatemala
Altitude: 1,600 m
Variety: Catuai, Caturra
Tasting Notes: Berry, dried fruit, cherry
Farm & Coop Information
Quejina is a family owned farm, and has been inNicolas Ramirez’s family since it was first used for forestry harvesting (lumber, timber) and then once it was converted to coffee land. Nicolas hopes to expand the land by buying more plots nearby, to separate out more cultivars as microlots and plant new ones, and to improve both the farming techiques and the conservation programs on the land.
The coffee is picked ripe and depulped, allowed to ferment for 18–24 hours, and dried—drying takes between 3–5 days depending on the ambient temperature and weather.