Cuilco Huehuetenango, Guatemala

A significant portion of Guatemala's population, and by extension its coffee sector, belongs to one of more than 20 recognized Indigenous groups. Most farmers are smallholders, either working independently, loosely connected by cultural ties, or organized into cooperatives.

In 1960, coffee growers formed their own union, which evolved into Anacafé (Asosiación Nacional del Café), the national coffee institute. Anacafé serves as a research centre, marketing body, and financial resource, offering loans and support to farmers across the country.

Huehuetenango, in western Guatemala near the Mexican border, is renowned for its diverse microclimates and high-quality coffee. Some of Guatemala’s finest and award-winning auction coffees come from this region, which boasts varied landscapes, drastic altitudes, and temperatures. Coffee crops often thrive within thick, shaded jungles that producers have been conserving over generations. Huehuetenango coffees can range in flavour from rich chocolate and caramel to vibrant fruits and florals.

This particular coffee comes from the Cuilco region in Huehuetenango, where farmers primarily cultivate Bourbon, Caturra, Pacamara, Maragogype, and Pache. Outside of the standard crops, many also experiment with hybrids. Between 2012 and the following years, a severe coffee leaf rust outbreak devastated production, cutting yields by up to 25% and prompting a national state of emergency.

Farmers adopted various treatments, including pruning, shade reduction, and replacing susceptible varieties like Bourbon, Caturra, and Catuai with rust-resistant alternatives. Anacafé, in collaboration with World Coffee Research, continues to study resilient varieties to safeguard future harvests and enhance productivity for smallholders. Dedicated to both coffee quality and environmental conservation, these producers carefully maintain their farms and the surrounding native forests. Coffee is their livelihood, and the Cuilco producers understand the importance of sustainability.

This community-selected lot represents a step above standard regional blends, offering increased traceability. Typically blended from multiple producers within a single region, these coffees reflect collective efforts to maintain quality and consistency. By collaborating closely with farmers, our exporting partners fine-tune profiles to highlight the best characteristics of their harvests.

Washed processing methods in Guatemala vary by region due to differences in climate and terrain. Generally, ripe coffee cherries are depulped on the day of harvest or the following day, then fermented in tanks for 12 to 48 hours, depending on local conditions. After fermentation, the beans are washed clean of mucilage and dried slowly on patios or raised beds, ensuring clarity and balance in the final cup.