Guatemala | Huehuetenango Whole Bean Coffee

Seasonal Selection

Available for a limited time. Once this coffee is gone, it's gone.

ORIGIN | Guatemala
REGION | Huehuetenango
PRODUCER | ACODIHUE
PROCESS | Washed
ELEVATION | 1,400–2,200 masl
TASTING NOTES | Fresh Citrus, Almond, Praline

ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.

Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration/conservation of the environment. 

History of Coffee in Guatemala

Coffee arrived in Guatemala during the eighteenth century but wasn't cultivated commercially until the mid-1800s. The country's volcanic soils, abundant rainfall, and diverse microclimates quickly established Guatemala as one of the world's premier coffee-producing origins. Today, Guatemalan coffees are celebrated for their balance, sweetness, and remarkable regional diversity.

Growing Coffee in Guatemala

Guatemala's high elevations, volcanic landscapes, and abundant natural resources create ideal conditions for producing exceptional Arabica coffee. Farmers carefully cultivate coffee beneath shade trees across distinct growing regions, each with its own unique climate and flavor profile. In Joyabaj, smallholder producers combine traditional farming methods with careful processing to create coffees that are expressive, complex, and deeply rooted in their origin.