Guatemalan Huehuetenango Estate Reserve

The rich volcanic soil of Guatemala gives the coffee a unique flavor.  It is crisp, and clean with complex spices, balanced with sweet acidity. Notes of macadamia nuts and chocolate with pleasing floral notes. It has a smooth & full body,

Region:  Guatemala; Huehuetenango

Body: Buttery, full, smooth

Notes: Macadamia Nuts, Chocolate, Floral, Berry

Process: Natural

Balance: Acidity is the brightness that coffee offers. Some palates register this as sour or tangy. Some delight in its fruity complexities.

Alternatively, boldness can taste rich and bittersweet like dark chocolate. Some palates register this as heavy or smoky. Some delight in its rich, spicy caramelized sugars.

Balanced coffees will have a nice mixture of both attributes so that one does not overpower the other.


This coffee thrives on the volcanic slopes in Guatemala. It’s strictly hard bean (the top grade) and grown at 4000-5000 feet above sea level under a canopy of trees. The shade of these trees provides a balanced atmosphere for the coffee plant and the organic material produced enriches the soil and protects it against erosion. An important by-product of tree management is firewood.

Natural Process:

Most of Guatemala’s coffee is spread out on large patios so it can be exposed to the sun’s rays. Sun drying is a slow, manual operation, but it infuses great properties later reflected in the cup. This drying system is one of the oldest coffee traditions in Guatemala. A final hand sorting guarantees an optimum quality.