| Country: | Guatemala |
| Region: | San Pedro Necta, Huehuetenango |
| Producer: | Alberto Ramirez & Margarita Angelina Perez |
| Farm Size: | Farm: 715 hectares – 1,767 acres, Coffee: 112 hectares = 277 acres |
| Altitude: | 5,500 to 5,900 feet |
| Varietals: | Bourbon, Caturra & Typica |
| Harvest: | February - March 2021 |
| Soil: | Volcanic; Sand above, loam below |
| Production Method: | Washed |
| Country: | Guatemala |
| Region: | San Pedro Necta, Huehuetenango |
| Producer: | Alberto Ramirez & Margarita Angelina Perez |
| Farm Size: | Farm: 715 hectares – 1,767 acres, Coffee: 112 hectares = 277 acres |
| Altitude: | 5,500 to 5,900 feet |
| Varietals: | Bourbon, Caturra & Typica |
| Harvest: | February - March 2021 |
| Soil: | Volcanic; Sand above, loam below |
| Production Method: | Washed |
Now Roasting Full-time!
The Txo’L Witz project began in 2013; the name descends from the Mayan Mam language, which means “between hills,” scattered around the small village of Canoguitas in San Pedro Necta, Huehuetenango. This small lot is from Alberto Ramirez and Margarita Angelina Pérez. The Txo’L Witz project, focused on Mayan farmers, continues to improve this region’s coffee.
