Tasting Notes:
- Cooked peach
- Dried plum
- Hibiscus
Origin Overview
Hailing from Cuilco in the stunning Huehuetenango region of Guatemala, this coffee is cultivated at an elevation of 2200 MASL using the washed process. The region is renowned for its breathtaking landscapes and exceptional coffee farms, where traditional varieties such as Caturra, Bourbon, and Pacamara flourish alongside innovative hybrid experiments.
Community Select
In Cuilco, coffee farming is a cherished way of life. Small farmers, both formally organised and informal neighbours, unite their efforts to produce coffees with remarkable traceability. This collective approach not only enhances the flavour, nuance, and complexity of the coffee but also allows the entire community to share in the success. Expert guidance ensures that each lot is meticulously curated to elevate its inherent qualities, resulting in a cup that is anything but ordinary.
Washed Guatemalan Process
The unique washed process employed in Guatemala is shaped by the region's varied terrain and climate. Ripe cherries are picked and depulped promptly—often on the same or following day—then left to ferment for 12–48 hours, depending on the weather conditions. After a thorough washing, the cherries are dried on patios or raised beds. This meticulous process produces a clean, crisp coffee that distinctly reflects its origin.
A Coffee Region Paradise
Huehuetenango, located in western Guatemala near the Mexican border, is a true haven for coffee cultivation. Its high altitude, diverse microclimates, and abundant water resources create ideal growing conditions, establishing the region as one of Latin America's premier coffee-producing areas. The diverse cultural tapestry of Guatemala is also woven into its coffee industry, where many smallholder farmers—often members of one of over 20 recognized indigenous groups—contribute to the vibrant local coffee scene.
Since the formation of Anacafé in 1960, Guatemala’s coffee growers have collaborated to overcome challenges such as the devastating coffee-leaf rust outbreak of 2012, which slashed yields by 25%. In response, farmers have embraced innovative practices, including organic and chemical treatments, rigorous pruning, replanting, and the introduction of rust-resistant varieties. With the support of organizations like Anacafé and World Coffee Research, these resilient approaches have paved the way for superior coffee quality.
Programs such as Regional Select further strengthen the connection between farmers and buyers. Through extensive cupping sessions, specific lots are identified and evaluated based on quality and origin. Not only do these programs reward top-scoring coffees (84+ points) with premium prices, but they also foster a sense of community, providing farmers with stable markets, constructive feedback, and the recognition they deserve.
This exceptional coffee from Cuilco is a testament to both the region’s natural splendor and the collaborative spirit of its farming community.