A phenomenal lot from Guatemalan coffee producer Juan Rodríguez and his wife who were both born into coffee growing families in Huehuetenango. Their remote farm Wiwitz is only 1.1 hectares and sits alongside a nursery and processing station in the Sierra Madre town of Aldea Xayomblaj.

All production from seedling to parchment is overseen by the couple. Coffee is grown on small lots under shade trees, and handpicked and depulped in one day when perfectly ripe. The coffee is fermented in water for 24-32 hours then soaked in fresh water for another 12 hours before it can be patio-dried.

Their small-scale and very hands on approach is to thank for the soft stewed-fruit sweetness and bright pomegranate acidity in this bag from Cheltenham based roaster Ritual Coffee.