Coffee atlas: Huehuetenango in Guatemala

A non-volcanic region of Guatemala characterised by high altitude and predictable climate. Often considered to produce the highest quality coffee in Guatemala

Altitude: 1400–2000 m above sea level

Varietals: Bourbon, Caturra, Catuai

A key challenge to quality production in region is its remoteness. This remote geography means that most farmers are required to process their own coffee, rather than transporting the cherry to a mill for processing. The regions coffee is characterised as the most fruit-forward and can be the most complex of what Guatemala has to offer.

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