Ana Ramirez 250g

Sweet peach liqueur, moving towards oolong tea, before a full bodied caramel finish.
  • Grown by three young sisters.
  • Huehuetenango, Guatemala.
  • Harvested February to April 2018.
  • Washed Caturra, Bourbon and Pache.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: July 23th

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)*

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Peach

Caramel

Tea

The Coffee

Ana Ramirez

Ana Ramirez grows coffee in the north of the Huehuetenango region, in Guatemala. Her farm is located just outside the town of San Marcos Huista, near the border with Mexico, and covers only 0.4 hectares, producing only 1800 kg of coffee per year.

The farm is a very important part of the Ramirez family’s income, and has recently been taken over by Ana, the oldest of three sisters at only 28. In a region where the average coffee farmer is both male and in their mid-50’s, Ana and her sisters are bucking the trend. Being women in their rural area has not been easy for the Ramirez sisters, they previously were only able to sell their coffee to the local ‘coyote,’ at a very low market price. However, they have been working with Primavera’s female coffee grower program since last year, and have fetched a much higher price for their crop this year.

The farm sits at an altitude of 1750 masl, in a microclimate with both high rainfall and average humidity, perfect conditions for the mix of varietals Ana grows, Bourbon, Caturra, and popular Guatemalan varietal Pache. This coffee is technically a washed process coffee, but goes through an overnight pre-fermentation in cherry before moving to fermentation tanks for a very long wet fermentation of around 40 hours, due to the cool temperatures during harvest time. Both of these steps lead to the beautiful soft fruit notes and slight liqueur character present in this group of ambitious sisters’ stunningly well-produced coffee.

Guatemala

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 visited our partners at Primavera in February 2018, and were stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

Technical
Data

Producer Ana Ramirez
Region Huehuetenango
Altitude 1750 masl
Varietals Bourbon
Process Washed
Harvest March 2018

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.

Coffee

It's a fruit

High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.

La Cabra

Brew Guides

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

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra

Kr. 109,00




Sweet peach liqueur, moving towards oolong tea, before a full bodied caramel finish.
  • Grown by three young sisters.
  • Huehuetenango, Guatemala.
  • Harvested February to April 2018.
  • Washed Caturra, Bourbon and Pache.
  • Whole Bean Coffee - 250g.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: July 23th

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)*

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Peach

Caramel

Tea

The Coffee

Ana Ramirez

Ana Ramirez grows coffee in the north of the Huehuetenango region, in Guatemala. Her farm is located just outside the town of San Marcos Huista, near the border with Mexico, and covers only 0.4 hectares, producing only 1800 kg of coffee per year.

The farm is a very important part of the Ramirez family’s income, and has recently been taken over by Ana, the oldest of three sisters at only 28. In a region where the average coffee farmer is both male and in their mid-50’s, Ana and her sisters are bucking the trend. Being women in their rural area has not been easy for the Ramirez sisters, they previously were only able to sell their coffee to the local ‘coyote,’ at a very low market price. However, they have been working with Primavera’s female coffee grower program since last year, and have fetched a much higher price for their crop this year.

The farm sits at an altitude of 1750 masl, in a microclimate with both high rainfall and average humidity, perfect conditions for the mix of varietals Ana grows, Bourbon, Caturra, and popular Guatemalan varietal Pache. This coffee is technically a washed process coffee, but goes through an overnight pre-fermentation in cherry before moving to fermentation tanks for a very long wet fermentation of around 40 hours, due to the cool temperatures during harvest time. Both of these steps lead to the beautiful soft fruit notes and slight liqueur character present in this group of ambitious sisters’ stunningly well-produced coffee.

Guatemala

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 visited our partners at Primavera in February 2018, and were stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

Technical
Data

Producer Ana Ramirez
Region Huehuetenango
Altitude 1750 masl
Varietals Bourbon
Process Washed
Harvest March 2018

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.

Coffee

It's a fruit

High quality coffee cherries grow at high altitude in tropical regions around the world. Just like any other fruit, as soon as it is picked and processed, the coffee’s quality will start to degrade, and the bright flavours we so enjoy will start to fade. It is for this reason that we at La Cabra choose to reflect the rapidly varying seasonality of coffee so closely in our offering. From Ethiopia and Kenya in high summer, to Costa Rica and El Salvador in autumn, you can be sure of transparent and fresh coffee experiences, whatever the season.

La Cabra

Brew Guides

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

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra