Rosendo is of Mayan descent and belongs to the ethnicity known as Popti. The Popti people are from the region of Huehuetenango, and the adjacent area, across the border in Mexico. His farm is called Finca Kejna, but it is also called “una joya” translated it means, “a gem” which is a colloquial term meaning, "A valley that rests between two steep summits". The natural geography of the farm, means the coffee trees receive limited sunlight, only four hours of direct sunlight a day. Because of this, the soil can maintain its moisture, giving it more humidity, making it much less susceptible to drought, a serious issue in the region of Huehuetenango. Finca Kejna is planted with 100% Caturra, which is quite rare for this region of Guatemala; this coupled with Rosendo's hard work, has helped to produce one of the tastiest coffee's we've tried from Guatemala in a long time!
This coffee is best enjoyed through a paper filter such as Kalita, which creates a creamier and rounder body for this bright and jolly Guatemalan coffee. A dose of 20g of coffee to 310ml of filter water makes for a great starting point when dialing in. Balanced plumy, cane sugar, stone fruit bright medium acidity and walnut finish. Rounded and thicker mouthfeel. Look to adjust the grind size to achieve a total extraction time of around two and half minutes. The resulting cup should be sweet with notes of cranberry, peachy, dark chocolate, and balanced dark chocolate.