Clifton Coffee Roasters: Guatemala, Mumuxa, Washed

Francisco Salucio Ramirez is a second-generation coffee farmer from the Huehuetenango region of Guatemala.

Located up in the mountains of Concepcion Huista, his farm, Mumuxa, translates from the local indigenous language Popti as “Continuous Rain” which perfectly reflects its cold and rainy climate. Francisco’s 11.8-hectare farm yields around 2,000 kg of coffee cherry each year.

His cherries are de-pulped on the same day as picking and left to ferment in water for 48 hours. After the coffee is washed, it is left for another 12 hours to soak in clean water. This so-called “double washing” technique produces exceptional results by strengthening the coffee’s natural flavours.