Huehuetenango farms sit very high in Guatemala’s Western Highlands. The great altitude (2000 masl/6500 fasl) of these remote mountain reaches create the need for local micro-mills. Fortunately, Huehuetenango is also blessed with numerous rivers that supply fresh water for coffee washing and processing. Many growing regions grow their coffees organically by default, but to be certified USDA Organic, the farm and supply chain must adhere to strict standards from tree to cup. The standards encompass criteria such as the health of the soil, pest and weed management methodologies, the genetics of the coffee plants themselves, and environmental impacts of the agricultural activity. Accreditation is a rigorous and expensive process that is a huge investment for coffee growers. That is why most coffee farmers who naturally farm organically lack an organic certification despite their traditional sustainable growing practices.

This delicious community coffee lot features bright acidity and medium body, with sweet notes of chocolate, almond, sugar cane, and a touch of tart green apple - a perfect expression of the historical “Guatemala cup profile”.     

Tasting Notes:      

chocolate, roasted almond, sugar cane, green apple