Espresso: Guatemala Huehuetenango Tz'ikin (250gr)

Tz’ikin is the new name for the Mam. Tz’ikin is the Mayan spirit animal that protects the land. Inspired by this, Sucafina gives a premium for every bag sold which is used to support agronomy outreach, helping farmers adapt to the climate change and challenges. This coffee has great notes of plums, red grapes with dark chocolate and stone fruit notes. Classic!

In Mayan culture, the Tz’ikin is a nahual (spirit animal) and the keeper of Mayan lands. Inspired by the protective nahual, we contribute a portion of our profits from every bag sold. This premium goes to support "Coffee Kinder", a 35-day school program that enables kids ages 3 to 12 to continue learning while their parents are working as day laborers in harvest season activities  

Previously sold as Mam, the quality of our Tz’ikin blend remains the same, with the added benefit of supporting sustainable coffee production. The name change also recognizes the challenges that come with coffee farming in a changing climate.

Today, about 75% of Huehuetenango’s population are indigenous Maya. Tz’ikin is sourced from smallholders in a micro-region around La Libertad, Cuchamantes mountain range and San Pedro Necta municipalities in the Huehuetenango region.

Due to its remoteness, most producers in Huehuetenango process their own coffee. Fully washed home processing is the most common method.  

Farmers selectively hand pick cherry and pulp it on their farms, usually with small hand-powered or electric drum pulpers. After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways.

Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used.

Our exporting partner evaluates coffee for quality before finalizing the purchase at their purchasing site in Huehuetenango City. After purchase, parchment is sent to the dry mill where it rests until it is milled and prepared for export.