Guatemala Huehuetenango

Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico, and cool air rushing down the Cuchumantanes Mountains. Meeting this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes. Coffee production at 2,000 meters above sea level here is typical. These conditions are perfect for producing the region’s sparkling acidity and distinctive fruit flavors.

Due to its remoteness in one of Guatemala’s three non-volcanic regions, most producers in Huehuetenango process their own coffee.

Farmers selectively hand-pick cherry and pulp it on their farms, using small hand-powered or electric drum pulpers. Parchment is then fermented in buckets or bags.

Following fermentation, parchment is agitated to remove the remaining mucilage and washed in clean water. All water used during pulping and washing is filtered—usually through earthen holes—so that the organic solids do not contaminate local waterways.

Farmers typically lay parchment to dry on raised beds stacked on each other to maximize space. Patios are also frequently used.