High in the rugged mountains of northwestern Huehuetenango near the border with Mexico, some of Guatemala’s most distinctive coffees are grown at elevations often exceeding 5,000 feet. Warm, dry winds from the Mexican plains protect coffee trees from frost, allowing farmers to cultivate high-altitude plots with ideal growing conditions. The region’s limestone-rich soils and cool nights slow cherry development, helping sugars concentrate and flavors deepen. Coffees from Huehuetenango are known for their bright acidity, layered sweetness, and elegant complexity, often featuring notes of citrus, stone fruit, cocoa, and delicate floral tones.

Region: Huehuetenango

Farm: Various Farm Holders

Altitude: 1,400 - 2,200 masl

Processing method: Washed

Variety: Bourbon, Catimor, Caturra, Pache, Maragogype

Tasting Notes: Meyer lemon acidity, almond, and caramelized sugar sweetness.