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Roasted by Hola coffee

Wiwitz, Guatemala

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Original price €55,99 - Original price €55,99
Original price
€55,99 /kg
€55,99 - €55,99
Current price €55,99 /kg
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Availability:
Out of stock
Size: 1 kg
Grind size: Whole Bean

Location - Single origin

Roast Type - Medium

Country of origin - Guatemala

Region(s) of origin - Huehuetenango

Variety - Caturra

Process - Washed

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 flavour.

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.

Country - Guatemala
Region - Huehuetenango
Process - Washed

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About the Roaster

Aprocetu brings together four standout Arabica varieties, chosen for both their origin and the unique qualities they contribute to the coffee plant and the final cup. This blend merges tradition with genetic innovation, creating productive and resilient coffee plantations with serious quality potential.

Red Catuai, developed in Brazil from Mundo Novo and Caturra, is known for its high productivity, strong adaptability to different altitudes, and moderate resistance to rust. San Isidro, grown across several regions of Central America, stands out for its field stability, balanced plant growth, and natural acidity that supports consistent harvests. Obata, also originating from Brazil, adds excellent disease resistance and reliable yields, making it ideal for specialty-focused and sustainable coffee production.

Completing the blend is Marsellesa, a Sarchimor-type hybrid developed in Nicaragua. Valued for its compact size, high yields, and strong rust resistance, it also delivers impressive cup quality — earning recognition across Central America. Together, these four varieties enable Aprocetu 42 producers to achieve healthier plantations, stable harvests, and a solid foundation for producing high-quality coffee.

Harvesting begins with a careful hand-selection of cherries at peak ripeness to ensure optimal sugar concentration and sweetness. After pulping, the beans undergo a traditional washed process that preserves clarity and balance in the cup. Drying takes place in two stages: first on patios for seven to eight days with constant turning for even dehydration, followed by African raised beds where natural airflow ensures ideal humidity. Every step is handled with precision to protect bean integrity and enhance the nuanced sensory profile that defines this coffee.

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