Producer and Region

This coffee comes from Wiwitz, a 1.1-hectare farm in Aldea Xayomblaj, located in the Jacaltenango area of Huehuetenango, Guatemala. Grown at 1,700–1,800 meters, the farm sits high in the Sierra Madre mountain range where cool nights and steady daytime temperatures slow cherry ripening and add depth to the cup.

Wiwitz is run by Juan Rodríguez and his wife, both second-generation coffee producers who learned the craft from their parents. The name Wiwitz likely derives from a local Mayan word for "mountain". A fitting name for this remote, high-altitude farm.

Cultivation and Processing

Juan and his wife manage all cultivation and processing themselves. They planted their farm from scratch, beginning with a nursery and slowly building up a small, productive plot planted with Caturra, Bourbon, and Catimor under shade trees like Chalun and Gravilea.

Cherries are picked by hand and depulped on the same day. The coffee undergoes a traditional washed process, including a 24–32 hour wet fermentation, followed by a second soak in fresh water. Drying is done on a patio over three days, carefully managed by Juan himself.

Flavour

Soft sweetness of marshmallow, silky texture, dried apricot, and pecan. Mellow yet clean acidity with a well-structured sweetness.