High altitude of up to 2,000m above sea level. Balanced, sweet and smooth with praline, chocolate and citrus fruit flavors.
A large percentage of Guatemala’s population, and therefore also its coffee sector, identifies with one of more than 20 officially recognized indigenous groups, and most of the farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.
In 1960, coffee growers developed their own union, which has since become the national coffee institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and offers support to growers throughout the various regions.
HUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.
The producing members own small farms, an average of 2 hectares each, on which they plant coffee as well as other crops for diversification, including bananas, citrus fruit like oranges and lemons, avocado, guava, and cassava.
The women’s association, who's beans we use,  is not a formal sub–co-op, but the premium earned for their Women Coffee Producers lots goes toward organic fertilizer distribution to the women farmers, among other benefits. In 2020, the premium was used to purchase dairy cows for the women, which were distributed to both augment their household nutrition and to give them better access to organic matter from which to make their own organic compost.