Ghost Roaster - Sebastiana Ramirez

Sebastiana, a second-generation coffee grower, inherited her family's land and, alongside her husband, has diligently maintained their farm, known as Tzun Witz, translating to "on the mountain" in Popti Mayan. Collaborating with the El Sendero Cooperative, they've specialized in growing coffee, enhancing their income. Sebastiana meticulously oversees the coffee processing, ensuring peak maturity during harvesting, a slow 32-hour fermentation, and thorough washing. Afterward, the parchment coffee is sun-dried on a patio for five days, with Sebastiana diligently turning it hourly for even drying. Once dried, the coffee is stored in clean sacks until delivery to a warehouse in San Antonio Huista.