LAS JOYAS, Guatemala ESPRESSO creamy, stewed apple, red grape, maple syrup

Curve_57mmTinSticker_Espresso_NoBleed (1).jpg
Curve_57mmTinSticker_Espresso_NoBleed (1).jpg

LAS JOYAS, Guatemala ESPRESSO creamy, stewed apple, red grape, maple syrup

from 8.00

Producer: Flora Ramos

Region: Huehuetenango, Guatemala
Altitude: 1650-1720 masl

Varietal: Catuai, Bourbon, Caturra & Pache
Process: Fully washed, soaked in fresh water, dried on patios

Importer: Primavera

Cup profile: Creamy, milk chocolate, mirabelle plum, vanilla fudge

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Flora Ramos grows coffee at her Las Joyas farm in the town of San Antonio Huista in Huehuetenango region. The name of Flora’s farm - Las Joyas translates in English into “The Jewels”. The farm takes this name for its special location at the mountains providing a particular micro-climate which is coled compared to the rest of the area. 

Flora became a coffee producer 30 years ago when her husband died and she decided to empower and teach her family by farming coffee. She does an amazing job with her farm and where she grows Caturra, Catuaí, Pache and Bourbon varieties.

Before the harvest Flora organises her farm by preparing and cleaning the patios and fermentation tanks. During the harvest she makes sure to pick only the ripest cherries to ensure the quality of her coffee and pulps the cherries the same day as picking. After pulping the beans' mucilage is fermented in submerged fermentation under water for 36 hours in ceramic containers. The beans are then washed and soaked in clean water for further 18 hours.. Eventually the coffee is sun-dried on patios for six days and stored and separated according to picking lots. To maintain cleanliness and high quality, Flora makes sure to clean the baskets, sacks, pulping machine and patios daily during the harvest. 

Flora is interested in perfecting the washed processing method and improving her practices. In future, she also wants to focus on soil and foliar analysis to further improve her coffees' quality. 

In Flora's own words: “As a coffee producer I feel happy to produce coffee and to be able to teach my children and neighbours. We are focusing on good practices and our responsibility to learn new practices, processes and information”.