Café Guatemala – Quetzalito

Guatemala Coffee – Quetzalito – Sail-shipped

• Farm: San Pedro Necta
• Region: Huehuetenango
• Botanical variety: Arabica: Caturra, catuai, red bourbon
• Altitude: 1,400–2,000 m
• Process: Hand-picked and washed
• Harvest period: December to March

Guatemala Coffee – Quetzalito is a new coffee produced by small-scale farmers in the famous Huehuetenango region.

Quetzalito is produced in the San Pedro Necta terroir in the famous Huehuetenango region by a local growers’ association. The cherries come from Bourbon, Typica, Caturra, and Catuaí varieties. Most of the farms are located at an altitude of 1,800 m.
The process in a few words: the cherries are selectively hand-picked; after fermenting for 12 hours, the coffee is dried on patios for 8 to 10 days; then it is milled.

In the Huehuetenango region, coffee plantations reach very high altitudes of up to 2,000 meters, thanks to warm winds from Mexico’s Tehuantepec Plain.

Although the soil is limestone-rich and rocky, shade-grown cultivation ensures high-quality production. Most producers process the coffee themselves. This is one of the best-known regions, and exceptional coffees can be found in this “land of the ancients.”

New: sail shipping for a lower carbon footprint

Discover the wonderful sail-shipping coffee project “towt,” an initiative by a Breton sailing enthusiast aiming to decarbonize coffee transportation. Watch the BRUT report here

Together, let’s support more sustainable and resilient ecological agriculture.

The expert’s tip:

This Guatemala coffee has pronounced notes of milk chocolate and hazelnuts, and is best enjoyed as an espresso!

Filter methods, such as the Chemex or V60, bring out notes of nuts.