Huehuetenango

Guatemala Huehuetenango (Huey–huey–ten–an-go)

You know it’s something special when the aroma fills your kitchen with a gentle warmth, even before the first cup is poured.

High in Guatemala’s remote northwest, where rugged mountains meet cool northern winds and warm air drifts in from the west, you will find Huehuetenango. This region has earned its reputation as a jewel among the country’s coffee producers.

Here, coffee grows at elevations reaching beyond 2,000 meters above sea level, nourished by mineral-rich soils fed by the surrounding rivers and replenished through careful crop rotation. This lush landscape creates ideal conditions for slow-growing Bourbon, Caturra, Pache and Catuai coffee varieties.

Huehuetenango, in Guatemala’s western highlands, is home to a rich and living history. About 75% of the population here are of Maya descent, and many Mam communities have been farming this land for generations.

The region’s remoteness means producers take on the entire journey of the coffee themselves. Families wet-mill their harvests on their own farms, often working alongside neighbours to share tools, knowledge and support. Traditional methods remain central, not as a nod to the past but as a way of life.

In the cup, this coffee is smooth and beautifully balanced. Creamy chocolate forms the foundation which quickly progresses to bright notes of strawberry and passionfruit with a refined, soft acidity. An effortless, comforting all-rounder.

Altitude:1,500-2,000 MASL

The Harvest

The harvest usually occurs from December to April, and is all handpicked before being fully washed and sun dried. To support themselves throughout the year, the community also farms corn and beans. Funds generated though the Cooperative are used to repair common grounds such as the warehouse and mill.

Home espresso ratio: 1:2

Commercial espresso: 21 grams

Extraction: 42 grams

Filter coffee-to-water: 1:16 or 1:17