Guatemala • DARK ROAST

SHB EP Huehuetenango  Variety: Caturra, Catimor, Bourbon, Pache Process: Washed Altitude: 1500-1800 masl 
Huehuetenango:  "Processing in Huehuetenango is deeply rooted in experience and family tradition. Most smallholder producers operate their own micro-mills at home, managing every step of the post-harvest process themselves. Harvest season runs from December through April, with careful handpicking to select only the ripest cherries.
After pulping (often with manual or small electric machines), the coffee is fermented in tanks for 24 to 36 hours, depending on altitude and daily temperatures. The first wash is more than just cleaning: it’s a key step in floating and separating overripe cherries, which are removed to preserve cup quality. The coffee is then sent through washing channels, where water and movement naturally separate parchment by density. After a final rinse, parchment is laid out on patios or rooftops to sun-dry over 5 to 12 days, depending on the weather.
This process contributes to Huehuetenango’s signature winey cup character, with bright fruit, deep sweetness, and a silky finish." Huehuetenango is as culturally rich as it is geographically extreme. The region climbs into the Cuchumatanes, Central America’s highest non-volcanic mountain range, where peaks reach over 3,000 meters and roads snake through breathtaking valleys and ridges.
Home to multiple Indigenous communities, including Mam, Q’anjob’al, and Popti speakers—Huehuetenango carries centuries of living tradition. People here still wear beautifully woven clothing, filled with colors and patterns that represent family, place, and legacy. These visual stories are worn with pride and passed down with care—just like coffee traditions.
The diversity of microclimates, elevations, and soils across the region is unparalleled. Even farms separated by just a few kilometers can produce distinct cup profiles, thanks to variations in sunlight, airflow, and altitude. That’s why Huehuetenango continues to offer some of Guatemala’s most complex and celebrated coffees—alive with acidity, layered with fruit, and grounded in heritage.