Nicolás Ramirez Ramirez
Region: Concepción Huista, Huehuetenango
Farm: Finca Quejiná
Variety: Bourbon, Caturra, Pache
Altitude: 2050 masl
Harvest: January - April
Tasting notes: gooseberry, caramell, grape, floral, smooth
Nicolás Ramirez Ramirez owns the 25-manzana farm Quejiná, where he has three different varieties planted: Bourbon, Caturra, and Pache. He is interested in creating more potential for microlots by investing in new varieties as well as buying annexes of land to grow more trees. After the harvest on Quejiná, the coffee is depulped the same day, then fermented dry for 18–24 hours. The coffee is washed three times with fresh water, then placed on either patios or nylon to dry in the sun for 3,5–4,5 days, weather depending.
All of this results in a cup which is sweet and juicy with citric acidity and a smooth mouthfeel; lots of tangy berry and gooseberry acidity, caramel as well as mild floral and grape flavors.