Cooked pear, apple & hazelnut
$16.00 – $56.00
This very special lot is grown on Nicolas Ramirez Ramirez’s 43 acre farm Quejiná. It lies at 2000 metres elevation in Western Guatemala, and is harvested between the months of January - April. Ramirez is constantly expanding his enterprise by buying up adjacent land in order to plant more trees, in an effort to increase the potential of microlots. Quejiná lies in a subtropical highland climate within the department of Huehuetenango, experiencing mild summers and cooler, dry winters - ideal for coffee growing. Huehuetenango is the best known region in terms of coffee, with a typically fruit-forward and complex flavour profile. After harvest, the fruit is immediately depulped then fermented dry for around 20 hours, before being washed three times. The bean is then sun-dried for up to four and a half days.Roughly 4% of the Guatemalan population is involved in producing coffee, exporting a total of 3.4 million bags annually. It is one of the country’s main commodities, and has been since the late 1800s. After the economic failure of indigo dye, agriculturally Guatemala was desperate for a replacement. European immigrants were encouraged by the local government to set up plantations, with coffee plants and seeds being offered as incentive. By the turn of the century, Guatemalan coffee export had reached amounts of almost 140 million kilograms annually.