Bright as the mountain air.
From Huehuetenango — Guatemala’s highest, driest coffee country — a clean, sparkling light roast with citrus lift, gentle cocoa, and a sweetness that lingers. Grown in the shade where the songbirds winter, roasted light but fully developed so it’s bright, never sharp.
Where It Comes From
Huehuetenango sits in Guatemala’s far northwest, where dry winds off the mountains of Mexico let farmers grow coffee higher than almost anywhere else — without the frost that altitude usually brings. Higher and slower-grown means denser, sweeter, more complex beans.
This washed lot from the Guaya’b cooperative is Fair Trade Organic and Bird Friendly certified — grown in real shade where migratory songbirds winter. In the cup: bright citrus, gentle cocoa, and a clean sweetness that lingers. A small-lot spotlight, here while it lasts.
Craft & Details
Bert’s brew tip: A single-origin like this deserves a careful pour-over. Keep it bright — you’ll get citrus up top and cocoa underneath.
Perfect for the curious coffee lover and conscientious sipper
Brewing Guide
Use about 2 Tbsp (10–12g) of coffee per 6 oz of water at 195–205°F. Shines as pour-over or drip — a clean brew showcases its citrus-cocoa clarity. Grind fresh right before brewing for the fullest flavor.
Freshness & Storage
Roasted to order in small batches — best within 2–4 weeks of the roast date on the bag. Keep the bag sealed, away from light, heat & moisture; don’t refrigerate.
