Guatemala

Red apples and creamy blackcurrant.

Microlot from the Todosanterita Co-op, in Huehuetenango. One of the best regions for coffee cultivation in Guatemala.

Processing method: Washed

Varietal: Typica/Bourbon

Sourcing partner: Bennetts Coffee Traders

Altitude: 1,350 – 1,650m ASL

Suggested brew method: Filter methods, espresso

Roaster’s take: Perfect for alternative brew methods

Behind the bean:

Guatemala Todosanterita

The Todosanterita Co-op in Huehuetenango rests in the highlands of the Sierra de Los Cuchumatanes in the South-Western region of Guatemala, and is one of the best regions for coffee cultivation in the country. It is a dry region protected from frost by the warm air currents from Mexico’s Tehuantepec region. The high elevations of the mountain range allow the coffees to develop the distinctive flavour characteristics.

Coffee harvest around Huehuetenango begins in January and can last through until April. The plentiful number of rivers and streams permit most farmers in the area to process their own coffee, as opposed to sharing a single communal mill. Many farmers in the Huehuetenango area are members of the Cooperativa Todosanterita. The Coop seeks to provide farmers and local communities with better living conditions and services such as drinking water, clinics, schools, libraries, and modern technology.