Guatemalan coffees are known for their diverse flavor profiles, and those from the Huehuetenango region stand out for their complexity and long, satisfying aftertaste. Expect notes of dried fruit, nuts, and balanced malic acidity.

Grown in high-altitude farms near the Mexican border, at 1,500 to 2,000 meters above sea level, the beans benefit from a unique microclimate of cool nights and a distinct dry season. Local families hand-pick ripe cherries, which are depulped and washed within 12 hours of harvest, then sun-dried on patios to reach the ideal 11% humidity. After meticulous quality checks, the coffee is milled in Guatemala City before shipping to our roastery.

Huehuetenango’s rugged terrain and preserved traditional farming methods give this coffee its distinctive character. Each sip captures the region’s natural beauty, the craftsmanship of its producers, and the cultural heritage of its vibrant indigenous communities.