Guatemala Huehuetenango BIO*

This coffee is grown in the department of Huehuetenango, one of Guatemala’s highest and driest coffee-growing regions. Located at elevations between 1,500 and 1,800 meters, the plantations benefit from a distinctive climate: despite the cool mountain air, warm winds from the plains of Tehuantepec in Mexico protect the crops from frost during the coldest months. Clay soils, annual rainfall of around 1,300 mm, and average temperatures between 20 and 24°C create ideal conditions for producing high-quality Strictly Hard Bean coffees. Production is largely handled by small-scale growers, often from local Maya communities. Because the region is remote and has abundant rivers and streams, each producer can process their coffee close to the plots. The cherries are hand-picked in three passes, then fermented for around 24 hours before being sun-dried. Sorting, both manual and mechanical, ensures consistent, carefully maintained quality. Made from different Arabica varieties, all classified as SHB, this coffee has a delicate acidity and a full, structured body, along with elegant fruity notes of blackcurrant, green tea, and cocoa that give it a pleasingly long finish.