COFFEE PROFILE
This Washed lot from Finca Quejina in Huehuetenango displays bright stone fruit characteristics, including pear, yellow stone fruit, and hazelnut notes.
| TASTES LIKE | Hazelnut, yellow stonefruit and pear |
| ROAST | Espresso |
| COMPONENTS | n/a |
Finca Quejina, Guatemala, Washed
200g
$20.00
Sale price
$20.00
Regular price
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Finca Quejina, Guatemala, Washed
$20.00
Sale price
$20.00
Regular price
Hazelnut, yellow stonefruit and pear
Story
Finca Quejina is a family estate nestled in the dense forest of Petatán, a remote community in the highlands of Huehuetenango, Guatemala. The farm is managed by Nicolás Ramírez alongside his family, who have cultivated coffee on these steep, forested slopes for generations. Growing at elevations between 1,600 and 1,900 metres, the Ramírez family tend a mixed planting of Bourbon and Catuai varieties under natural shade, with cherries harvested selectively by hand at peak ripeness. Project Origin sources from Finca Quejina through their direct relationship with the family — a partnership built on transparency, shared quality standards, and a deep respect for the farm's exceptional high-altitude terroir.
| PRODUCER | Nicolás Ramírez and Ramírez family |
| REGION | Petatán, Huehuetenango |
| VARIETAL | Bourbon and Catuai |
| PROCESS | Washed |
| ALTITUDE | 1600-1900 masl |
Origin
Petatán, Huehuetenango, Guatemala
Guatemala is one of the world's benchmark specialty coffee origins, with a history of organised coffee cultivation stretching back to the mid-19th century. The country's eight defined growing regions — recognised by Anacafé — span radically different microclimates and terroirs, from the volcanic shores of Atitlán to the high-altitude fog forests of Huehuetenango in the north-west. Huehuetenango is widely regarded as Guatemala's finest specialty region: its coffees are grown at elevations of 1,500–2,000 metres on limestone soils, cooled by dry winds from Mexico's Tehuantepec plain that protect the area from frost and enable exceptionally slow, complex cherry development. The region is home to a large population of Mam Maya smallholder producers who cultivate coffee alongside subsistence crops on steep, isolated mountain plots.