Catarina Ramírez Méndez lives with her family in Aldea Com, Concepción Huista, where she owns and manages Finca Gomez, named after her husband. Unlike many producers in Huehuetenango, Catarina is a first-generation coffee farmer. She began with just a few small parcels of land, gradually expanding the farm as coffee provided greater financial stability. Finca Gomez now comprises 4.3 hectares, producing Caturra and Bourbon varieties beneath a canopy of Gravilea, Chalun and fruit trees.
For Catarina, coffee is about more than agriculture. Finca Gomez was built through years of sacrifice and determination, including periods when her husband worked abroad to help fund its development. The pair's commitment has paid off, and the farm now hires local workers and supports the wider community, creating opportunities beyond their own family. ‘Coffee is a crop that allows us to hire others for employment, with the goal of mutually helping both parties,’ Catarina says. ‘Coffee is the lifeblood of the family.’ Cherries are picked by hand and processed on the same day at the farm's wet mill. After depulping, the coffee undergoes a dry fermentation of 22-24 hours before being washed and dried in the sun for around 4 days. Catarina, her husband and their workers share responsibility for processing, ensuring quality is maintained throughout harvest.
About this coffee
- Taste
- Fig, Orange Cream, Chocolate Brownie
- Origin
- Guatemala
- Region
- Huehuetenango
- Varietal
- Caturra, Bourbon
- Process
- Washed
- Altitude
- 1500 - 1600 masl
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