Alfredo Álvaro Ramírez Morales - Los Pinos - Loma Bonita, Tectitán
$26.00per item
Alfredo Ramírez and Los Pinos
Sitting 2000 meters above sea level, Los Pinos is a small coffee farm nestled in beautiful hills of Tectitán, Huehuetenango. It was only five years ago that Alfredo planted his first coffee plants at Los Pinos, which spans only 0.88 hectares (~2 acres). Los Pinos started as an experiment to test the coffee plant's adaptability in a cooler and elevated terrain, but has since turned into a meticulously tended to and rewarding labor of love for Alfredo.
The coffee’s washed processing takes place on site at Los Pinos. After harvesting, Alfredo uses a manual pulper to remove the cherry skins. Next, he ferments the beans in tanks for two days, a process which is crucial in developing the coffee's cup profile. After fermentation, the beans are washed in baskets to remove the remaining mucilage. The washed beans are then spread out on nylon sheets to dry under the sun for 5-10 days, depending on the weather. This careful drying process preserves the beans' quality and prepares them for the next stages of production (milling).
Tectitán, Huehuetenango
Tectitán (from Nahuatl , meaning "place of flint") is home to the lush and biodiverse community of Loma Bonita. All of Tectitán is rural and sparsely populated, as it sits in the rugged terrain of the larger Huehuetenango region of Guatemala. Tectitán's clay rich soil and warm climate provide an ideal environment for coffee cultivation. The landscape is mountainous and full of a diverse array of trees and bird species. Spanish is the predominant language spoken by the locals of Tectitán; however, the Tektitek (B'a'aj) and Mam indigenous peoples and cultures are still strong in the region.
Coffee has long grown in Tectitán, but thanks to farmers like Afredo, the region is beginning to unlock the potential of its coffee and gain recognition for its unique and high-quality product.
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notes: praline, bourbon, apricot
variety: catimor, bourbon, & caturra
elevation: 2000masl
processing: washed
Sitting 2000 meters above sea level, Los Pinos is a small coffee farm nestled in beautiful hills of Tectitán, Huehuetenango. It was only five years ago that Alfredo planted his first coffee plants at Los Pinos, which spans only 0.88 hectares (~2 acres). Los Pinos started as an experiment to test the coffee plant's adaptability in a cooler and elevated terrain, but has since turned into a meticulously tended to and rewarding labor of love for Alfredo.
The coffee’s washed processing takes place on site at Los Pinos. After harvesting, Alfredo uses a manual pulper to remove the cherry skins. Next, he ferments the beans in tanks for two days, a process which is crucial in developing the coffee's cup profile. After fermentation, the beans are washed in baskets to remove the remaining mucilage. The washed beans are then spread out on nylon sheets to dry under the sun for 5-10 days, depending on the weather. This careful drying process preserves the beans' quality and prepares them for the next stages of production (milling).
Tectitán, Huehuetenango
Tectitán (from Nahuatl , meaning "place of flint") is home to the lush and biodiverse community of Loma Bonita. All of Tectitán is rural and sparsely populated, as it sits in the rugged terrain of the larger Huehuetenango region of Guatemala. Tectitán's clay rich soil and warm climate provide an ideal environment for coffee cultivation. The landscape is mountainous and full of a diverse array of trees and bird species. Spanish is the predominant language spoken by the locals of Tectitán; however, the Tektitek (B'a'aj) and Mam indigenous peoples and cultures are still strong in the region.
Coffee has long grown in Tectitán, but thanks to farmers like Afredo, the region is beginning to unlock the potential of its coffee and gain recognition for its unique and high-quality product.
- - - - - - -
notes: praline, bourbon, apricot
variety: catimor, bourbon, & caturra
elevation: 2000masl
processing: washed
