Guatemala Huehuetenango - Single Origin Spotlight
Nestled in the western highlands of Guatemala, the Huehuetenango region produces some of the most exceptional coffee beans in Central America. With its unique terroir and dedicated farmers, this region crafts coffees that are both complex and approachable.
The Huehuetenango Region
Huehuetenango (pronounced “way-way-ten-AN-go”) is Guatemala’s highest and most remote coffee-growing region:
- Elevation: 1,500-2,000 meters above sea level
- Climate: Dry, hot winds from Mexico’s Tehuantepec plain
- Soil: Rich volcanic soil with excellent drainage
- Harvest: December to March
What Makes Huehuetenango Special
Unique Geography
The region’s isolation from Guatemala’s volcanic activity means the soil composition is different from other Guatemalan coffee regions. The limestone-rich soil combined with high altitude creates ideal growing conditions.
Climate Advantages
Hot, dry winds from Mexico keep the coffee plants healthy by preventing fungal diseases common in other tropical regions. The large temperature variations between day and night help develop complex sugars in the beans.
Traditional Farming
Most farms are family-owned and operated using traditional methods passed down through generations. This attention to detail shows in every cup.
Flavor Profile
Huehuetenango coffees are known for their:
Acidity: Bright, wine-like acidity that’s crisp but not overwhelming
Body: Medium to full body with excellent balance
Flavor Notes:
- Dark chocolate
- Caramel sweetness
- Citrus brightness (orange, lemon)
- Floral undertones
- Spicy finish with hints of cinnamon
Aroma: Fragrant with floral and fruity notes
Processing Methods
Washed Process
Most Huehuetenango coffee is washed (wet-processed):
- Cherries are pulped to remove fruit
- Beans ferment in water for 24-48 hours
- Thorough washing removes remaining mucilage
- Beans dry on patios or raised beds
This process enhances the bright, clean flavors that Huehuetenango is famous for.
Brewing Recommendations
To highlight Huehuetenango’s complexity:
Pour Over (V60 or Chemex)
- Ratio: 1:16 (coffee to water)
- Grind: Medium-fine
- Temperature: 200°F
- Time: 3-4 minutes
- Perfect for showcasing bright acidity
French Press
- Ratio: 1:15
- Grind: Coarse
- Time: 4 minutes
- Emphasizes body and chocolate notes
Espresso
- Ratio: 1:2
- Grind: Fine
- Time: 25-30 seconds
- Creates complex shots with caramel sweetness
Roasting Notes
Light Roast: Preserves origin characteristics, bright acidity, floral notes
Medium Roast: Balanced sweetness and acidity, caramel development
Medium-Dark: Reduced acidity, increased body, chocolate prominence
Avoid dark roasting as it masks the unique terroir characteristics.
Farming Community
The Huehuetenango region is home to indigenous Mam people who have cultivated coffee for generations. Many cooperatives work directly with farmers to ensure:
- Fair pricing for quality coffee
- Sustainable farming practices
- Community development projects
- Preservation of traditional methods
Seasonal Availability
- Harvest: December - March
- Arrival: April - June
- Best drinking: May - October
Why We Love Huehuetenango
This coffee represents everything great about single-origin beans:
- Distinct terroir characteristics
- Skilled farming and processing
- Complex but approachable flavors
- Strong farming community
- Excellent quality-to-price ratio
When you taste Guatemala Huehuetenango, you’re experiencing the culmination of ideal geography, skilled farming, and centuries of coffee tradition. It’s a perfect introduction to single-origin coffee that showcases how environment and craftsmanship create truly exceptional beans.
Next time you’re looking for a coffee that balances complexity with approachability, give Huehuetenango a try – it might just become your new favorite origin!
