Erwin is a third-generation coff ee grower; his grandmother purchased the family farm in 1953 and planted typica, bourbon and maragogype trees, his father – Erwin Sr. – added caturra, pache verde and pache rojo.
Erwin has managed the farm since 2004, and is perhaps the most motivated and curious producer we work with in Huehuetenango. He has added gesha, pacamara, “Ethiopia” and La Marsellesa cultivars.
Despite dealing with impacts of climate change, low local
market prices and production challenges (like a fire on his farm!), Erwin remains committed to specialty coff ee, prioritising quality and stewardship of the land.
Erwin floats the cherries to remove the over- and under-ripe cherries, and then pulps the coffee. He ferments in an open tank under shade for about 18 hours before washing the coffee, sorting it through channels and drying it on his patio.
Roasted for espresso brewing.
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