Roasted - Guatemala Huehuetenango SHB

About the bean

In Huehuetenango, farms cling to some of Guatemala’s highest elevations, scattered across isolated mountain communities where the air is thin, the nights bite hard, and the days stay dry. Cherry maturation here slows to a crawl, packing density into every bean and locking in the clean, balanced, distinctly regional profiles that have propelled Huehuetenango to a place of confidence — an origin that doesn’t chase trends as it celebrates its multigenerational smallholders and their modest plots. The result is dense, structured, and consistently clean coffees that carry the unmistakable character of high, dry mountains and more than a century of coffee tradition.

Even at the green stage, these beans arrive remarkably uniform, with a sweet aroma that trumpets their freshness. Despite the beans’ density, they roast with surprising ease—from City through Full City and beyond—responding without demanding constant vigilance. Once roasted, the sweetness intensifies, leaning into that inviting chocolatey fragrance that defines so many of Huehuetenango’s most satisfying lots. In the cup, the City roast delivers a V60 with unexpected presence: smooth yet dense, giving us a silky intensity and body that doesn’t thin out. Character and structure remain intact even in a filter brew. Pushed to Full City for an Americano, the profile settles into medium acidity, offering chocolate and nut notes, and a lingering aftertaste. Consistent batch after batch, the balanced regional signature is in conversation with Antigua throughout: similarly sweet and flavourful. No wonder Huehuetenango has become one of Guatemala’s established stars.

Cocoa. Marzipan. Spices. Dried Fruit.

QUICK NOTES

REGION: Huehuetenango
ALTITUDE: 1,300  masl.
PROCESS: Washed
CUP SCORE: 85 (Specialty)
GRADE: SHB
IDEAL FOR: Filter, French Press, Moka Pot
RECOMMENDED ROAST: Light-Medium. For an explanation of our different roasts, see our roasting guide here.
IDEAL FOR: Aeropress, Espresso, French Press