Guatemala's highest, driest coffee frontier.
Huehuetenango is the highest and driest of Guatemala's non-volcanic regions. Hot, dry Tehuantepec winds rolling in from Mexico's plains shield these extreme-altitude farms from frost, letting the cherries ripen slowly and develop unusual depth and intensity.
This lot is carbonic maceration — the whole cherries ferment in sealed, oxygen-free tanks, a technique borrowed from winemaking that amplifies fruit character and aromatic intensity. Medium roasted to protect that aromatic lift: vibrant and juicy, with bright acidity, a syrupy body, and a long, sweet finish.

Region: Huehuetenango, Guatemala

Altitude: ~1,500–2,000m (regional)

Process: Carbonic maceration

Roast: Medium

Built for filter and pour-over, where its aromatics open up.