Guatemala Huehuetenango Coffee

Why this coffee matters

Huehuetenango is one of Guatemala’s three non‑volcanic coffee regions and is revered for its strictly hard bean (SHB) coffees. The combination of extreme altitude, dry air and limestone‑rich soils slows bean maturation, yielding dense, flavour‑packed seeds. Because the region is remote, many smallholder families ferment and dry their own coffee, creating micro‑lot character. Our Huehuetenango offering celebrates this vibrant terroir with a cup that’s both approachable and complex.

Origin & Processing

• Region: Huehuetenango, western Guatemala
• Elevation: 1,350–2,000 m asl
• Process: Fully washed; sun‑dried on patios and raised beds
• Recommended Roast: Medium (to balance chocolate sweetness and citrus brightness)

Small farmers pick ripe cherries from Bourbon, Caturra, Catuaí and Typica trees and pulp them on‑site using hand‑powered or electric drum pulpers. After 12–24 hours of fermentation, the beans are washed in clean mountain water and sun‑dried for 10–12 days. This careful processing ensures a clean cup with pronounced fruit and floral notes.

Sustainability & Craft

Huehuetenango’s farmers often operate on family plots with fewer than 2 hectares. The region’s remoteness means they handle most processing themselves, preserving local traditions and quality control. Spectra Coffee partners with exporters who ensure farmers receive fair premiums and access to agronomic support. We roast these beans in small batches to preserve their inherent sweetness and aromatic clarity.

Cup Experience

Expect a bright, clean cup with layers of milk chocolate, caramel and red apple sweetness. Notes of orange zest and floral honey add complexity, and the finish is crisp with a hint of hazelnut. A medium body and balanced acidity make this coffee versatile across brew methods.

Cup Profile

• Aroma: Floral, sweet caramel
• Taste: Milk chocolate, toffee, orange zest, red apple
• Body: Smooth, medium
• Acidity: Bright, clean
• Finish: Sweet with hazelnut and citrus

Brew Tips

• Cone Drip (V60/Chemex): Use 20 g medium‑fine coffee per 320 g water (1:16 ratio) at 92–95 °C; total brew time ~3 min. Highlights citrus and floral notes.
• Flat Basket Drip (Auto): Medium grind; produces a balanced cup with chocolate and caramel sweetness.
• French Press: Coarse grind, 1:15 ratio; 4‑minute steep yields a smooth body and sweet finish.
• Pump Espresso: Fine grind, 1:2 ratio, 28 sec extraction; offers syrupy shots with chocolate and orange notes.
• Stovetop (Moka): Medium‑fine grind; delivers bold, rich brew with pronounced caramel.
• Whole Bean: Always grind just before brewing for maximum flavour and aroma.

FAQ

• What makes Huehuetenango coffee unique?
  The region’s high altitude, dry microclimate and limestone soils produce dense, complex beans with a clean cup and vivid acidity. Local farmers process their coffee on small family farms, preserving regional character.
• Is this coffee single origin?
  Yes. It comes exclusively from smallholder farms in Huehuetenango and represents the distinctive terroir of that region.
• How should I store this coffee?
  Keep it in an airtight container away from light and moisture. For best flavour, grind immediately before brewing and use within a few weeks of roasting.