Guatemala Maria Romalda – Award-Winning Coffee from Huehuetenango
Nearly Two Decades of Partnership with CODECH
For close to two decades, OZO has partnered with the Coordinadora de Organizaciones de Desarrollo de Concepcion Huista (CODECH), a cooperative made up of over 450 producer members situated in the Sierra de los Cuchumatanes of Huehuetenango. This year we are so proud to once again be featuring some absolutely incredible Guatemalan coffees from CODECH, and for the opportunity to highlight some of their most outstanding producers.
For close to two decades, OZO has partnered with the Coordinadora de Organizaciones de Desarrollo de Concepcion Huista (CODECH), a cooperative made up of over 450 producer members situated in the Sierra de los Cuchumatanes of Huehuetenango. This year we are so proud to once again be featuring some absolutely incredible Guatemalan coffees from CODECH, and for the opportunity to highlight some of their most outstanding producers.
Spotlight on María Romalda – Second Place at the 2025 CODECH Competition
Our first featured coffee is from María Romalda, who took second place at the 2025 CODECH competition. This annual competition is hosted at CODECH headquarters in Concepción Huista, where members of the cooperative have the opportunity to submit their coffee for evaluation by a panel of cuppers. After three days of judging, the top 10 producers are awarded premiums, directly recognizing their dedication and craftsmanship.
We have had the privilege of being a part of this competition for many years, and this year's panel included two cuppers from OZO's very own cupping team. María's well-deserved recognition is a testament to her passion and hard work, and we’re honored to showcase her award-winning coffee exclusively at OZO for another year in a row.
Grown with Care, Passed Down Through Generations
Like many producers at the co-op, María meticulously grows, harvests, and processes her coffee using methods and knowledge passed down for generations, in addition to her own experience.
Her farm is about 5/8 of a hectare situated at 1,650 meters above sea level, where she grows an assortment of varieties, including bourbon, caturra, catimor, and pache.
From Harvest to Export – Meticulous Processing
After harvesting, the coffee is depulped in a small, gas-powered depulper. Once the depulping process is complete, the coffee is placed in large tubs to ferment until the mucilage is gone, usually about 24 hours. From there, the coffee is washed and soaked in water for another 24 hours, and then laid out on patios to dry.
Eventually, it is transported to the dry mill in Guatemala City, where it is prepared for export. This year, her farm produced a 20-bag harvest that we will feature here exclusively at OZO.
Flavor Profile – Lilac Florals, Fig Jam, and Blackberry
We have been buying María's coffee for many years now, and it seems like every year is somehow better than the last! In the cup, you'll find layered and delicate lilac florals, paired with rich fig jam and bright fresh blackberries.
Thank You for Supporting Our Producers
Thank you for being a part of our journey and for supporting the incredible producers who make OZO coffee so special.