Huehuetenango highland coffee

Produced in the Huehuetenango region in Guatemala at altitudes up to 1,900 meters, this coffee is made from plants of coffea arabica, which is cultivated in the shade of tall trees. It comes in three varieties – Typica, Bourbon, and Caturra.

The berries are harvested by hand – one by one, they are transferred to a wicker basket that is tied around harvesters’ waists. Using a process of soft fermentation, the beans are extracted from the berries. The process begins within 4 hours of gathering and typically lasts from 24 to 36 hours.

The beans are then dried for at least 3 hours, and during that time, they are manually turned with a rake. When roasted, the floral flavors with hints of honey and milk chocolate start to present themselves. The indigenous people in the area are descendants of various Mayan tribes and belong to some of the poorest groups in Central America, so the local economy depends on the export of this coffee, which is practically a monoculture in Huehuetenango.