Huehuetenango is one of the most important growing regions in Guatemala. A variety of microclimates and growing altitudes of up to 2,000 meters ASL produce bright, sweet coffees with a strong body and distinctive fruit flavors. Smallholder farmers from the Mam ethnic group, one of Guatemala’s Mayan descendants, grow most of the coffee in this region, and sun-dry their coffees, giving the raw beans a beautiful green-blue hue.
Huehuetenango is located in the Western Highlands, in the northwest corner of Guatemala, and shares a border with Mexico. It’s one of the few non-volcanic coffee-producing areas in the country and is known for having widely varied topography and climates that are just as diverse. The coffee producing areas are high in the mountains, up to 2,000 meters ASL in some areas. Producers in Huehue (as it is affectionately called) are often third- or fourth-generation coffee growers, but local tradition hasnÍt hindered the adoption of technology. Producers have quickly embraced the latest agricultural practices to continue to improve their farms. This blend of best practices from today and the past makes helps to create coffees that are both delicious and unique.
Producers Huehue are proud of the quality of their coffee; in many cases, farmers are 3rd or 4th generation coffee growers. Local tradition hasn’t hindered the adoption of technology though—producers have quickly embraced the latest agricultural practices to continue to improve their farms. This blend of tradition and technology makes coffee from Huehue unique in Guatemala.
Producers pick only ripe cherries during the December to April harvest. Cherries are then depulped, naturally fermented, and fully washed. Finally, most of the coffee is sun dried which contributes to the coffee’s beautiful, even, green-bluish color.and turned often to ensure even drying. When done correctly, the beans take on a beautiful green hue, and even more beautiful flavors.
Region: Candelaria, Huehuetenango
Altitude: 1500-2000 MASL
215 producers, 3-4h per producer
Caturra, Bourbon, Catuai, Typica, Pacamara
Jan – Feb 2016
FLAVOR Cinnamon, deep rose, burnt sugar
Darker side of Medium – Full City-