Guatemala Huehuetenango

Guatemala Huehuetenango
What we taste: Almond, honeysuckle, apricot
Farmers: Over 70 small volume farmers
Region: Huehuetenango
Elevation: 1,500 meters above sea level
Varieties: Bourbon, Catuai, Caturra, Pache
Processing: Washed

This coffee comes from smallholder farmers in the highlands of Huehuetenango (“way-way-tenango”). These coffee farming communities are typically made up of family or extended family groups who own smaller farms and deliver their freshly picked cherries to one of several micro-warehouses and buying stations installed to reduce their transportation costs.

The cherries are harvested ripe, depulped, and then left to ferment overnight until the coffee’s remaining mucilage is broken down. Finally, the washed parchment is left to dry in the sun.

Coffee farming practices in Guatemala are similar to those in other countries in the region. However, the country has an abundance of water, volcanic soil, and very distinct microclimates compared to its neighbors. Huehuetenango is in the highlands near the border with Mexico, and we’ve seen firsthand how the high altitude poses unique challenges for almost every aspect of coffee farming. Hats off to some of the bravest farmers we know!

When brewed, this coffee is complex with base notes of sweet almond and hints of dried apricot. Subtle florals like honeysuckle and chamomile emerge as it cools. It’s delicious however you serve it!