Primary Espresso | Guatemala

This iteration of our Primary Espresso comes from Irineo Ramirez, a coffee producer in El Durazno, Jalapa, Guatemala. This is a separation of Yellow and Red Catuai grown on his farm El Nanse at 1900 MASL, harvested in May 2025. Irieno’s coffee is comforting and approachable, with notes of red apple, chocolate sauce, hazelnut and plum.

This season we greatly increased our purchasing from the Cafe Colis Resistencia community surrounding Mataquescuintla and we are happy to kick the season off with this lot from Irineo. Irieno’s farm is 3 hectares, high in the mountains of Jalapa. This is only his third year selling his coffee internationally, and his second processing it on his own. Prior to this he would sell his coffee in cherry locally. He is incredibly motivated both in his farm but also in his community and is an active member of the mine resistance.

Cherries are picked at peak ripeness and de-pulped the same day. Once de-pulped the seeds are dry fermented in sealed plastic bags for 60 hours. After this step they are rinsed thoroughly and placed on raised drying beds where they dry for 20-25 days.