100% Arabica.

Guatemala is a fascinating country with stunning natural habitats. Thirty-seven volcanoes, some of them still active, are spread around the country. They are not only iconic landscapes but also responsible for the distinct characters found in

Guatemalan coffees.

As rich as its nature is Guatemala‘s indigenous culture. Many Guatemalans still live quite isolated within their traditional culture. Since the end of the Guatemalan civil war in the late 20th century, sustainable agriculture and high-quality coffee cultivation have helped to stabilize income and build a base for future generations.

Today, coffee is grown in 20 of Guatemala’s 22 departments, making up the country’s 8 distinct coffee regions. Huehuetenango is one of them, a non-volcanic region with the highest and driest conditions for cultivation. The ASOBAGRI association is located here. Their story goes back to 1989 when 20 producers came together for better market access and finance. Today, the association is one of the biggest exporters of Organic-certified coffee in Guatemala. Embracing their entrepreneurial spirit, they have also launched two coffee shops, a roastery, and cupping facilities.

Farmers in the association typically grow varieties such as Bourbon, Caturra, Villalobos, Typica, Catimor, and Pache at altitudes of 1,150 to 1,650 masl in the communities around Barillas and other municipalities of Huehuetenango and Quiche. Eight agricultural technicians support 1,905 members, who are smallholder farmers with an average of two hectares of land each.

Region: Huehuetenango.

Flavor: citric • smooth • dark chocolate • nougat • hint of berries.

Altitude: 1,150 – 1,650 masl

Processing: Washed.

Body: Medium.