Country: Guatemala
Region:Concepcion Huista, Huehuetenango
Varietal: Caturra, Red Pache, Bourbon
Process: Washed
Altitude: 2,000 MASL
Cupping Notes: Lemon, Honey, Vanilla Wafer
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso

Description: Don Nicolás Ramírez Ramírez is a fourth-generation coffee producer, and Finca Quejina has been in his family since his great-grandfather, passed down along with the knowledge of how to farm this particular stretch of mountain. The farm sits high on a forested ridge above Concepción Huista, overlooking wide valleys at more than 2,000 meters, where cool air, high humidity, and frequent mist make for a demanding but rewarding place to grow coffee. Nicolás's story carries real weight: he lost his mother as an infant, was raised by his grandmother with little, learned Spanish later in life, and spent years overcoming the challenges of producing at this altitude. Through his determination and resilience, Nicolás gradually achieved consistency and successful harvests. His dedication has allowed him not only to improve coffee quality but also provide educational opportunities for his four children. In recent years, he has expanded the farm by acquiring additional land, planting new coffee trees, and investing in improved processing methods and experimental techniques — continuing his pursuit of excellence and long-term sustainability.

During peak harvest, February through April, Nicolás and his son hand-prepare small lots, carefully separated by altitude, slope, and ripeness, and sample them at the farm before they move on. The Caturra, Red Pache, and Bourbon are wet-processed in the traditional style — 18 to 24 hours of fermentation followed by roughly 5 days of drying, adjusted to the climate. Deep, well-drained mountain soils round out a coffee that reflects both the place and the person behind it. In the cup, look for Lemon, Honey, and Vanilla Wafer.