Huehuetenango, Guatemala FTO - Medium Roast

High in the remote northwestern highlands of Guatemala, where the Sierra de los Cuchumatanes rises as Central America's tallest non-volcanic range, the 330 members of Asociación Civil Guaya'b (316 of them indigenous) cultivate coffee in a place whose name means "Place of the Ancients." Warm, dry winds drifting up from Mexico's Tehuantepec plain shield these high-elevation farms from frost, while mineral-rich limestone soils and a tapestry of microclimates coax slow, sugar-dense cherry development from heirloom Bourbon, Caturra, Catuai, and Typica trees. Fully washed and sun-dried on traditional patios, the cup is luminous and balanced. Delicate cherry brightness layered over crisp apple and a soft apricot sweetness that lingers cleanly. Beyond what is poured in the cup, every bag carries weight: Fair Trade premiums have funded medical insurance, women's nutrition and business programs, and a steady reinvestment that has slowed migration out of the region, while Smithsonian Bird Friendly certification guarantees the shade canopy, biodiversity, and forest structure that migratory songbirds, and a warming planet, depend on.

ORIGIN: Guatemala

REGION: Huehuetenango

ROAST: Medium

TASTING NOTES: Cherry • Apple • Apricot • Brown Sugar

PROCESS: Washed, sun-dried on patios

ELEVATION: 1,450–1,600 meters

VARIETY: Bourbon, Catuai, Caturra, Typica

***
We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 40 days after roast.