Grown in the high mountains of Huehuetenango, this coffee thrives in limestone soils, cool nights, and warm days—conditions that bring out its bright, complex character. Expect a cup that balances lively acidity with rich sweetness, highlighting classic Guatemalan flavor notes. The coffee is cultivated on small family farms at elevations between 1,500–1,800 meters above sea level, where slower cherry ripening develops depth and nuance in the cup. Producers grow traditional varieties such as Bourbon, Caturra, and Villa Sarchi. After selective hand-picking, the beans are fermented in small batches and carefully dried on patios or raised beds, preserving clarity and sweetness in the final profile. You can expect hints of milk chocolate, toffee and red apple.
