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Guatemala Huehuetenango


Origin: Guatemala
La Libertad and San Pedro Necta municipalities Huehuetenango department
MAM regional
Altitude: 1500m – 2000m
Soil: limestone
washed SHB EP
Roast date: Weekly fresh

Tasting notes: sugar, pineapple, milk chocolate, roasted almonds


Huehuetenango shares a border with Mexico, and is connected with the rest of the country thanks to the Pan-American Highway. Coffee produced in the Huehuetenango highland region sets itself apart from the typical Guatemalan taste profile. The region owes this feature to the non-volcanic limestone soil of the Cuchumatanes Mountains. Soil pH is pretty high in this area (pH4.5), partly due to the limestone soil.

Coffea arabica can grow in a wide range of acidic soils from acidic (pH4) to neutral (pH7). This is partly explained by the solubility of nitrogen, one of coffee’s most important macronutrients. Nitrogen is most soluble in soils with pH from 4 to 8. Soil acidity determines the solubility of nutrients. They have to remain soluble long enough to travel all the way down the soil to the roots of the plants. It also affects the decomposition of mineral rock into elements that the plants can use.

This Mam regional blend was produced by various smallholder farmers in the Huehuetenango region in northern Guatemala. The producers here typically own a couple of hectares for growing coffee. Because of the difficult access to central mills, they wet-process and dry the coffee on their own land. The parchment is dried in the sun on patios and drying beds. Next, the producers try to find the best selling price for their beans at the many coffee collection points in the region.

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