This coffee is pure candy, a little treat. Strawberry in the form of juicy syrup, fluffy cake, and honey meet in a medium-bodied cup with balanced acidity. Sweet and comforting, it is perfect to enjoy at any time, either alone or with milk.
HISTORY
Lucas Rodríguez Salucio lives with his wife and nine children in the village of Xayomlaj, in Jacaltenango, Huehuetenango. The family has always worked the land, but for many years their main crop was corn, which barely sustained them and offered no stable future. In 2010, with much effort, Lucas bought a small plot of land of less than one hectare and decided to invest in coffee. It was a risky move, but also an opportunity to find a crop that could provide them with a more dignified life.
The first few years were tough: planting coffee meant waiting for several harvests to see results and learning processes unfamiliar to the family. However, Lucas remained steadfast, convinced that coffee could open up new opportunities. In 2012, when he was just beginning to consolidate his farm, coffee leaf rust struck hard. The disease devastated a large portion of the production and jeopardized the family's finances. To survive, they began introducing Catimor, a more resistant variety, although they soon discovered it didn't achieve the quality they dreamed of. Finally, the farm opted for Caturra, always seeking a balance between resistance and exceptional flavor.
The work on the Wiwitz farm is entirely artisanal. Lucas and his family pulp the coffee on the plot itself, use the pulp as organic fertilizer, and ferment the beans in small plastic containers before washing them and letting them rest in clean water. Drying is done in the sun on plastic tarps, as they don't have a cement patio, which requires constant dedication to ensure the coffee dries evenly. Every family member participates in these tasks, turning the farm into a true collective project.
Today, more than a decade later, Wiwitz coffee represents not only the hardship and resilience of Lucas and his family, but also the spirit of Huehuetenango: small producers who, despite the difficulties, strive for quality and keep the region's coffee-growing traditions alive. Each cup reflects that story of perseverance and the hope for a better future for future generations.
VARIETY AND PROCESS
Caturra is a varietal deeply rooted in Guatemala, where it has been cultivated for decades in various high-altitude regions. On the farm, this coffee grows under shade and in nutrient-rich volcanic soils, which lends a distinctive character to the cup. Caturra is characterized by its low height and good productivity, but above all by its ability to clearly express the influence of the terroir. Here, this translates into a balanced cup, with lively acidity and notes reminiscent of citrus and sweet fruits, reflecting the richness of the Guatemalan environment.
Process
The washed process is the most traditional method in Guatemala and one that best reflects the identity of the country's coffee. On the farm, the cherries are hand-picked at their peak ripeness, depulped, and fermented in spring water tanks, allowing for a controlled and uniform fermentation. After washing, the beans are slowly sun-dried in patios, favoring the development of a clean, bright cup. This careful process highlights the qualities of Caturra: a fresh acidity, silky body, and a crisp sweetness that evoke the character of the Guatemalan mountains.
RECIPE
For espresso:
Uses 17 grams of dose to extract 48 grams of final beverage in a cup in a time of 27”
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93°C. We make three pours. The first is 54 grams, we wait 45 seconds, and then we make two pours of 126 grams in a total time of 2'30".
