Guatemala Single-Origin Coffee

Guatemala

12oz / Ground

$19.00 USD

Guatemala

$19.00 USD

Shipping calculated at checkout.

Grown at extreme altitudes in one of the highest coffee regions in the country, where indigenous farming families tend small parcels deeply connected to their land and traditions. Roasted medium in small batches in Belmond, Iowa. Bright citrus, soft melon fruitiness, and warm caramel sweetness that ties it all together for a cup that is complex enough to explore slowly but approachable enough for every morning.

Size 12oz 2lb 5lb

Grind Ground Whole Bean

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Learn about this roast

A bright, lively cup with sweet citrus acidity, a soft melon-like fruitiness, and a warm caramel sweetness that ties everything together. Good acidity with a mellow, sweet finish. Complex enough to explore slowly but approachable enough for every morning.

For the freshest possible cup, choose whole bean and grind just before brewing. Coffee begins losing its aroma and flavor within minutes of grinding. Buying whole bean and grinding at home preserves everything that makes fresh roasted coffee worth it.
Pre-ground is still far fresher than anything on a grocery store shelf and is a great option if you don't have a grinder yet. Either way you're getting coffee roasted as fresh as possible, not sitting on a shelf for months.

Huehuetenango sits in western Guatemala bordering Mexico and is widely considered one of the finest coffee regions in all of Latin America. At elevations reaching up to 2,200 meters, it is one of the highest growing areas in the country. Hot dry winds from Mexico protect the region from frost, allowing coffee to thrive at these extreme altitudes. The indigenous population plays a central role in coffee production here, with most farmers working small family parcels deeply connected to the land and their cultural traditions. The result is a fruit-forward, complex cup that reflects the unique character of this remarkable high-altitude region.

After harvesting, cherries are picked ripe and depulped the same or following day, then allowed to ferment for 12-48 hours depending on the climate. The coffee is then washed clean of mucilage and spread on patios or raised beds to dry. Guatemala's diverse terroir means each producer brings slight variations to this process, contributing to the complexity in the cup.

1400-2200 MASL (meters above sea level)

December-May

Sourcing in Guatemala - Interview with Green Buyer Piero Cristiani

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