Huehuetenango

Huehuetenango is the highest growing region in Guatemala and is one of only three non-volcanic soil regions in the country. Its clay soils and heavy rainfall make it an ideal environment for high-quality coffee production.

Caturra & Pache

A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s by the rest of Central America, where it is now one of the most economically important varieties. At high altitudes Caturra has strong quality and yield potential but unfortunately, is quite susceptible to disease.

Originally discovered in Santa Rosa, Guatemala in 1949, Pache is a natural mutation of Typica with a single gene that causes dwarfism, allowing it to be planted in greater density and achieve higher yields. With good quality potential at high altitude, Pache is unfortunately highly susceptible to Coffee Leaf Rust, CBD, and Nematodes.

Washed

De-pulped and then fermented for 24-32 hours before being washed in cement tanks.Patio dried for approximately four days. The coffee is turned over every hour in order to ensure thorough and even drying.