Guatemala Huehuetenango Coffee

Why this coffee matters

Huehuetenango is one of Guatemala’s three non-volcanic coffee regions and is highly regarded for its strictly hard bean (SHB) coffees. The combination of extreme altitude, dry air, and limestone-rich soils slows cherry development, producing dense, flavour-rich seeds. Because the region is remote, many smallholder families ferment and dry their own coffee, resulting in unique micro-lot character and exceptional flavour clarity.

Our Huehuetenango release highlights this vibrant terroir with a cup that’s both approachable and unmistakably complex.

Origin & Processing

• Region: Huehuetenango, Western Guatemala
• Elevation: 1,350–2,000 m asl
• Process: Fully washed; sun-dried on patios and raised beds
• Recommended Roast: Medium (to balance chocolate sweetness and citrus brightness)

Ripe cherries from Bourbon, Caturra, Catuaí, and Typica trees are hand-picked by smallholders and pulped on-site using hand-powered or electric drum pulpers. After 12–24 hours of fermentation, the coffee is washed in mountain spring water, then sun-dried for 10–12 days. This meticulous approach produces a clean, expressive cup with fruit, floral, and caramel depth.

Sustainability & Craft

Farmers in Huehuetenango often operate on small family plots of less than two hectares. The region’s remoteness means producers manage most of their own processing, preserving regional traditions and exceptional quality control.

Spectra Coffee partners with exporters who prioritize producer premiums, traceability, and agronomic support. We roast this coffee in small batches in the United States to preserve its inherent sweetness, clarity, and aromatic complexity.

Cup Experience

Expect a bright, clean cup with layers of milk chocolate, caramel, and red apple. Subtle notes of orange zest and floral honey add complexity, while the finish is crisp with a touch of hazelnut. A smooth medium body and balanced acidity make this coffee versatile across multiple brew methods.

Cup Profile

• Aroma: Floral, sweet caramel
• Taste: Milk chocolate, toffee, orange zest, red apple
• Body: Smooth, medium
• Acidity: Bright, clean
• Finish: Sweet with hazelnut and citrus

Brew Tips

• Cone Drip (V60/Chemex): 20 g medium-fine grind • 320 g water (1:16) • 92–95 °C • ~3 minutes. Highlights citrus brightness and floral aromatics.
• Flat Basket Drip (Auto): Medium grind — balanced chocolate and caramel sweetness.
• French Press: Coarse grind • 1:15 • 4 minutes. Smooth body and sweet, nutty finish.
• Pump Espresso: Fine grind • 1:2 • ~28 seconds. Syrupy shots with milk chocolate and orange zest.
• Stovetop (Moka): Medium-fine — bold, rich caramel profile.
• Whole Bean: Grind just before brewing to maximize flavour and aroma.

FAQ

• What makes Huehuetenango coffee unique?
  Its extreme altitude, dry microclimate, and limestone soil create dense, complex beans with a clean cup and vivid acidity. Smallholders process their coffee on-farm, preserving regional character.
• Is this coffee single origin?
  Yes — it comes exclusively from smallholder farms in the Huehuetenango region.
• How should I store this coffee?
  Keep it sealed in an airtight container away from light and moisture. For best results, grind just before brewing and use within a few weeks of roasting.