About the coffee & region.
Known for it’s full-bodied and fruit-forward profiles, Huehuetenango is home to some of Central America’s most prestigious coffee farms. Huehuetenango is located in the western highlands of Guatemala. With a taste that is subtle and mild, Huehuetenango’s coffees have distinctive fruity tastes, a light body, a sweet floral aroma, and a clean aftertaste that lingers pleasantly on the palate.
Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix with the cool air descending from the Sierra de los Cuchumatanes mountain range, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.
Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. 'Estrictamente Duro' or 'Strictly Hard Bean' (SHB) specifies that the coffee cultivated in this region was grown at an altitude above 1,350 meters.
Huehuetenango Coffee Facts:
- Growing Altitude: 1,600 - 1,700 meters (5,200 - 5,600 feet) above sea level
- Arabica Variety: 100% Arabica Coffee (Typica, Bourbon, Typica, Caturra, Catuai)
- Milling Process: Washed & Sun-Dried
- Harvest Period: December - April
- Aroma: Sweet (Floral, Citrus)
- Flavors: Chocolate, Sweet, Nutty
- Body: Full (Syrupy)
- Acidity: Bright, Pleasant (Citric, Juicy)
We have strong family ties to our partner farms. Our familiarity with the regions language, customs, norms, and family ties to our partner farms, serve as key points of differentiation with the coffee we source.