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A VIBRANT CUP GROWN IN THE LUSH GUATEMALAN HIGHLANDS
Certain areas of Huehuetenango make one wonder how coffee even makes it out given the intense terrain that pushes the most capable vehicles to their limits. Just 6 miles from the Mexican border, Tectictán towers over Guatemala with elevations pushing beyond 2,000 MASL. Though newer to specialty markets, the potential for quality coming out of this municipality rivals anywhere else in the country where high elevation facilitates cold nights, slower cherry maturation, and intense acidity in cup profiles.
Mauricio began coffee farming 28 years ago at his farm Divino Niño where he primarily cultivates traditional varieties like Bourbon and Caturra. Cherries are pulped, fermented for 30 hours, washed in channels, and sun-dried on patios to reach 10.5-11.0% moisture. The quality that Mauricio is producing is certainly an anomaly in contrast to the vast majority of conventional coffee coming out of this burgeoning community, and with that comes massive premiums paid out to encourage commitment to specialty production.
This is our second year working with Mauricio, and what we’ve come to love in his coffee takes center stage again, offering piercing acidity, juicy red fruit, and perfumey florals.