Guatemala

Guatemala

High in the Huehuetenango region, where volcanic peaks pierce clouds and four hundred family farms dot impossible slopes, coffee becomes an act of community alchemy. This is Guatemala—beans grown at 1,800 to 2,000 meters in clay mineral soil, where altitude and tradition combine to create something extraordinary.

The producers of Huehuetenango cultivate Bourbon, Catuai, and Caturra varietals on small plots intercropped with corn and beans, working with the mountain rather than against it. The fully washed and sun-dried process is patient work—water and sunlight collaborating to reveal what fire alone cannot. What emerges speaks of balance: medium body and bright acidity dance together, while notes of brown sugar, toffee, vanilla, and milk chocolate with hints of citrus create a cup that is both complex and welcoming.

This is transformation through collaboration—between farmer and land, water and sun, tradition and innovation. Whether greeting the dawn or sustaining afternoon endeavor, Guatemala offers alchemical complexity that rewards attention without demanding it.

Tasting Notes: Medium Body, Bright Acidity, Brown Sugar, Toffee, Vanilla, Milk Chocolate, Citrus
Origin: Huehuetenango, Guatemala
Altitude: 1,800-2,000 M
Process: Fully Washed and Sun Dried
Varietals: Bourbon, Catuai, and Caturra
Soil: Clay Minerals
Roast Level: Medium