Process: Washed and dried on rooftops, small patios and tarps. 

Varietals: Bourbon, Catuai, Caturra, Pache

Altitude: 1200 - 2000 masl

Region: Huehuetenango, Western Guatemala

Producer: Various smallholder producers.

Harvest Period: September to April 

SCA score on arrival sample: 82.25

Huehuetenango is both a large department (or state) and the eponymous capital city of that same department. While coee isn’t grown in the city of Huehuetenango, it is abundant in the high altitude mountains to the west and north of the city. This coee is fully processed by smallholder farmers who have around 1 hectare of land. Cherries are harvested ripe and then de-pulped usually by either manual or small-motored pulpers. This is then left to ferment overnight until the coee’s remaining mucilage has broken down. Washing is then carried out, usually in special - ised channels. The extreme remoteness of Huehuetenango virtually requires all producers to process their own coee. Fortunately, the region has an almost infinite number of rivers and streams, so amill can be placed just about anywhere. The washed parchment is always sun dried as the small holders don’t have access to mechanical driers. The drying takes advantage of every bit of flat, full sun space that can be found, which is limited in Huehuetenango due to the mountainous and shaded terroir. This means the coee is dried on roof tops, small patios and on tarps. 100% recycle