Maria Ramirez

  • Region


  • Varietal

    Catuai, Caturra, Bourbon

  • Elevation

    1650 MASL

  • Producer

    Maria Ramirez Vargas

  • Process



Our long-time partner Primavera Coffee have organized a relief fund to support the coffee producers in Guatemala affected by COVID19. With every bag of Maria Ramirez sold, CCR will donate £1 to the Primavera COVID19 Farmer Relief fund, which Primavera will then match. This fund is being employed to provide food baskets to coffee-producing families affected by the economic crisis created by the effects of the global pandemic. Read more at our blog post here.




The arrival of fresh crop Guatemalan coffees is a celebrated event in the CCR calendar, and this season sees the return of two producers from the region of Huehuetenango who featured in our offer for the first time last year.  The first release comes from Maria Ramirez, who owns Finca T’zun Witz (Popti: “Birth of/on the Hill), which sits in the municipality of Concepción Huista. She is part of Cooperative El Sendero, a group who consistently produce exceptional coffees well above the already high bar set by Huehuetenango’s natural potential.

Mrs. Ramirez was able to buy T’zun Witz after her husband emigrated to the US, earning enough money to purchase the farm collectively. She is the first generation of her family to farm coffee, and is passing this knowledge down to her children with help from the co-op’s technical assistance team. Cooperative El Sendero was founded with the goal of improving the social and economic situation of its members and supports young producers and gender equality. With money earned partly through premiums on specialty coffee, the cooperative organizes projects and activities that contribute to the general health and prosperity of its members and the local community.

At T’zun Witz, Mrs. Ramirez grows the varieties Catuai, Caturra and Bourbon under Inga and Gravilea shade trees. She and her workers selective pick the ripest cherries with three passes over the fields during harvest. Following picking, she immediately de-pulps the coffee before leaving it in water to ferment for 36 hours. Following this long fermentation, the coffee is then cleaned with fresh water before patio drying. This period of comparatively long wet fermentation is necessitated by the cold nights of Huehuetenango, imparting a distinct fruity, berry-like tone to the coffee whilst keeping the bright and clean acidity of the washed process.

Mrs. Ramirez and T’zun Witz is a great example of why we’re so excited about Huehuetenango, one of the most unique regions in Central America. Our partnership with Primavera for the past several years, working with and meeting many talented producers, has only endeared us further as we get to know this beautiful community better. We are proud to support the Primavera Farmer Relief Effort through the sale of Mrs. Ramirez’s amazing coffee – thanks for reading, and enjoy!




We always like Huehue coffees brewed on a V60 02: Pre-rinse the filter and grind 15g coffee as fine as table-salt. Bloom with 50g of 96c fresh, soft water, stirring the bloom thoroughly. Pour to 250g of water for a 1:16 ratio, finishing pouring at 1:45. Stir the top of the slurry in a circle twice to prevent coffee sticking to the sides of the paper and allow to draw down, aiming for 2:30-3m total brewing time