The majority of coffee in Huehuetenango, Guatemala is grown by small producers on remote farms where they harvest, wash and dry their own coffee. These lots are often combined into community or regional lots but standout coffees are selected by exporters like Primavera as single-farm lots.

This coffee comes from Catarina Ramirez- a first generation producer who planted her first seedlings on her farm Yinta Witz in 2015. As a member of El Sendero Cooperative, her coffee and her care quickly caught the attention of Primavera. Catarina de-pulps then dry-ferments her coffee for 32 hours, opting for this slow fermentation style due to the cool temperatures around her home wet mill. After fermentation, the coffee is washed thoroughly to remove the mucilage then moved onto the patio where it lies in direct sunlight for 6 days.

Curve have selected this one as a feature espresso, and it’s a versatile sweet option with some interesting rhubarb acidity.