Huehuetenango is the highest and driest of Guatemala's non-volcanic regions. This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico's Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at altitudes of 6200 feet above sea level.
Due to the high altitude, nearly all of Huehuetenango's producers are very small farmers who process their own coffee. Fortunately, the region has rivers and streams in abundance, so mills can be placed almost anywhere.
Guatemalan producers are constantly looking for better growing conditions: richer soil; advantageous micro-climates; and ideal shade conditions. Farmers are investing in moving to higher grounds to increase their options for growing specialty coffees. They are dedicating lands at higher altitudes to planting traditional varietals that produce differentiated cup qualities.
Cupping: Light Body, Bright Acidity and flavor notes of Chocolate, Almond, Cane Sugar and Tart Green Apple
Roast Level: Full City/Medium
Altitude: 5250 feet above sea level
Varietals: Caturra, Bourbon, Catuai, Typica and Pacamata