Guatemala

Ana Ramirez

Soft, almost overripe peach is joined by notes of blackberry jam and a creamy sweet fudge character.
  • Grown by the Ramirez sisters in the Huehuetenango region of Guatemala..
  • Our third year working with coffee from Ana’s small 0.4 hectare plot.
  • We visited Huehuetenango and Primavera, our partners in the region, in March 2020.
  • Notes: Peach, Blackberry and Fudge
  • Whole Bean Coffee: 250g (8.8oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Apple

Toffee

Black Tea

Huehuetenango

Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the highest altitudes in all of Central America, due to the presence of the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl. This creates lots of high altitude land to grow high-quality coffee, an important crop in an area where agriculture is the largest industry. A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl. These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited our Guatemalan partners at Primavera for the past three years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

Ana Ramirez

Ana Ramirez grows coffee in the north of the Huehuetenango region, in the far north-west of Guatemala. This is our third year working with Ana and her sisters’ coffee, and we have been excitedly awaiting the arrival of their new crop. The farm is located just outside the town of San Marcos Huista, and produces just 1800 kg of coffee per year. In a region where the average coffee farmer is both male and in their mid-50’s, Ana, at only 29, is bucking the trend by running her own farm together with her two younger sisters. Being from such a remote rural area has been a challenge for the Ramirez sisters, they previously were only able to sell their coffee to the local ‘coyote,’ who drives around farms in a pick up truck, buying parchment coffee at a very low market price. However, the Ramirez sisters have been working with Primavera’s female coffee grower program in the Huista region since 2017, and in that time have seen the price they receive at their farm gate rise considerably. Joining the program was the first time they were able to taste their coffee without being blended with many others at the local cooperative. They have also been involved in workshops highlighting the importance of careful harvesting and fermentation. The farm has a microclimate with high rainfall and slightly above average humidity, perfect conditions for the mix of varietals Ana grows, Bourbon, Caturra, and a small amount of the popular Guatemalan varietal Pache. As they do all of the work at the farm themselves, Ana and her sisters cannot pick and ferment coffee on the same day, so the cherries are sealed in bags and begin to ferment overnight. In the morning, the coffee is de-pulped with a small diesel powered de-pulper before moving to the fermentation tanks for a very long fermentation. Due to the cool temperatures around harvest time, the sticky mucilage layer surrounding the coffee seeds takes a long time to ferment and break down, often around 40 hours. This double fermentation leads to the beautiful soft fruit notes and slight liqueur character present we find in this coffee. Being able to consistently produce coffee of this level, on such a small scale and with such a lack of resources, is testament to the work of both Ana and of Primavera’s team on the ground in the Huista micro-region.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Ana Ramirez
Region Huehuetenango
Altitude 1750 masl
Varietal Bourbon, Caturra, Pache
Process Washed
Harvest January 2020

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

Kr. 123,00



Soft, almost overripe peach is joined by notes of blackberry jam and a creamy sweet fudge character.
  • Grown by the Ramirez sisters in the Huehuetenango region of Guatemala..
  • Our third year working with coffee from Ana’s small 0.4 hectare plot.
  • We visited Huehuetenango and Primavera, our partners in the region, in March 2020.
  • Notes: Peach, Blackberry and Fudge
  • Whole Bean Coffee: 250g (8.8oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.

Expect notes of:

Apple

Toffee

Black Tea

Huehuetenango

Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the highest altitudes in all of Central America, due to the presence of the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl. This creates lots of high altitude land to grow high-quality coffee, an important crop in an area where agriculture is the largest industry. A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl. These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited our Guatemalan partners at Primavera for the past three years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

Ana Ramirez

Ana Ramirez grows coffee in the north of the Huehuetenango region, in the far north-west of Guatemala. This is our third year working with Ana and her sisters’ coffee, and we have been excitedly awaiting the arrival of their new crop. The farm is located just outside the town of San Marcos Huista, and produces just 1800 kg of coffee per year. In a region where the average coffee farmer is both male and in their mid-50’s, Ana, at only 29, is bucking the trend by running her own farm together with her two younger sisters. Being from such a remote rural area has been a challenge for the Ramirez sisters, they previously were only able to sell their coffee to the local ‘coyote,’ who drives around farms in a pick up truck, buying parchment coffee at a very low market price. However, the Ramirez sisters have been working with Primavera’s female coffee grower program in the Huista region since 2017, and in that time have seen the price they receive at their farm gate rise considerably. Joining the program was the first time they were able to taste their coffee without being blended with many others at the local cooperative. They have also been involved in workshops highlighting the importance of careful harvesting and fermentation. The farm has a microclimate with high rainfall and slightly above average humidity, perfect conditions for the mix of varietals Ana grows, Bourbon, Caturra, and a small amount of the popular Guatemalan varietal Pache. As they do all of the work at the farm themselves, Ana and her sisters cannot pick and ferment coffee on the same day, so the cherries are sealed in bags and begin to ferment overnight. In the morning, the coffee is de-pulped with a small diesel powered de-pulper before moving to the fermentation tanks for a very long fermentation. Due to the cool temperatures around harvest time, the sticky mucilage layer surrounding the coffee seeds takes a long time to ferment and break down, often around 40 hours. This double fermentation leads to the beautiful soft fruit notes and slight liqueur character present we find in this coffee. Being able to consistently produce coffee of this level, on such a small scale and with such a lack of resources, is testament to the work of both Ana and of Primavera’s team on the ground in the Huista micro-region.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Ana Ramirez
Region Huehuetenango
Altitude 1750 masl
Varietal Bourbon, Caturra, Pache
Process Washed
Harvest January 2020

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

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