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Introducing our Guatemala Huehuetenango SHB EP coffee, sourced from the Western region of Guatemala. Grown in the sub-region of Huehuetenango by various owners, this high-quality coffee is a blend of Bourbon, Catuaí, Caturra, and Typica varietals. Grown at altitudes ranging from 1400-2000 masl, the beans are harvested from November to April and processed using the fully washed method. This coffee is certified Fairtrade, with its exceptional taste profile speaks for itself, with a clean cup, vivid acidity, and prominent fruit and floral notes. Whether you’re a coffee connoisseur or just appreciate a good cup of joe, our Guatemala Huehuetenango SHB EP is bound to satisfy your coffee cravings.

With its focus on high altitude and clean processing, this SHB EP regional blend has all the attributes we love about a coffee from Huehuetenango – vivid acidity and prominent fruit and floral notes.

Huehuetenango coffees are often prized for their clarity and lift, and this SHB EP regional blend leans right into that. Expect a clean cup with vivid acidity and a fruit-and-floral character that stays present even as you push the roast a little deeper

Huehuetenango is in western Guatemala and is one of the country’s best-known highland coffee areas. The combination of altitude and cooler nights can help build structure and brightness, which is why coffees from this area often feel lively rather than heavy.

This is a regional blend from Huehuetenango, made up from various producers in the area. Lots like this are built to capture a consistent “Huehue” profile rather than the fingerprint of one individual farm.

It’s fully washed. In Huehuetenango, many producers pulp and ferment on their own farms, then wash with clean water before drying, which supports a cleaner, more defined cup

Parchment is commonly dried on raised beds (often stacked to save space) and sometimes on patios. That slower, careful drying approach helps keep the cup clean and helps preserve the brighter notes.

You’ll see a mix of classic Central American varieties here, including Bourbon, Catuaí, Caturra and Typica. Blends like this often bring a nice balance between sweetness, structure and aromatics.

The coffee is grown between 1,400 and 2,000 metres above sea level. Higher-grown coffees like this are usually denser, so they often benefit from steady heat application and enough development time to round out acidity without losing the fruit-and-floral lift.

Harvest typically runs from November through April, aligning with Guatemala’s main picking season.

Due to its remoteness in one of Guatemala’s three non-volcanic regions, most producers in Huehuetenango process their own coffee.

Farmers selectively hand-pick cherry and pulp it on their farms, usually using small hand-powered or electric drum pulpers. Parchment is then fermented in buckets or bags.

Following fermentation, parchment is agitated to remove remaining mucilage and washed in clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways.

Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used.

SHB means Strictly Hard Bean, a grade linked to higher-altitude growing where coffee tends to mature more slowly and develop density. EP means European Preparation, which typically refers to extra cleaning and sorting for a more uniform green lot.

Coffee from Guatemala

1. Guatemala boasts a variety of growing regions and conditions that produce spectacular coffees. Today, the country is revered as a producer of some of the most flavorful and nuanced cups worldwide. We are proud to work with several exceptional in-country partners to bring these coffees to market.
2. The Guatemalan coffee industry experienced a major setback with the 2010 appearance of Coffee Leaf Rust (CLR) in Latin America. The epidemic peaked in severity in 2012, and though CLR continues to affect some farms, Guatemala continues to produce high-quality, record-breaking coffees. In 2017, new and varied processing methods pushed prices at the Guatemalan Cup of Excellence contest to record highs.
3. The quality of coffee being produced in Guatemala is increasing, overall, due to the diversity of the industry’s producers. There are more and more small holder farmers producing exceptional coffee at high altitudes. Cooperatives are becoming more appealing to so many smallholders because they often offer farmers financing and other support for improving their farming and processing and are frequently able to offer higher prices for cherry than middlemen. Many cooperatives have initiated quality improvement training for farmer members and are becoming more adept at helping members market their coffee as speciality.