Wiwitz is a lot on Guatemalan coffee producer Juan Rodriguez’s small 1.1 hectare farm in Aldea Xayomblaj, high in the Sierra Madre. Both Juan and his wife are generational coffee producers and, having been taught the basics of coffee production by their parents, they set up their own farm where they grow and process all their coffee on site.

This washed coffee is lovely and clean, with plenty of citrus acidity and some gentle floral qualities that shine with hand brewing. The coffee cherries are hand harvested and de-pulped same day. The seeds then undergo an initial wet fermentation for up to 32 hours, before a second soaking in fresh water before patio drying.