La Guacamaya - Single Origin - GUATEMALA

Pineapple, white grapes and nectarine

Variety: Caturra

Process: Washed 72hr Ferment - Filter Roasted

Suggested methods: Pour over, Plunger, Aeropress, Cold Brew, Espresso and Stovetop 

La Guacamaya

La Guacamaya lot comes from producer Nery Pablo López, who inherited his 4.2-hectare farm as a young man. He named it Guacamaya after the macaws that fly over the property — a symbol of colour, nature, and the life of the region. This lot is 100% Caturra, grown under abundant shade trees and managed with a focus on selective picking and careful post-harvest work. The result is a coffee that feels delicate but expressive: pineapple, white grape, nectarine, and a caramel-like sweetness that ties everything together. Clean, bright, and very drinkable — a beautiful expression of Huehuetenango.

This coffee comes from the highlands of Concepción Huista, in the famous Huehuetenango region — one of Guatemala’s most celebrated growing areas. The landscape here is a mix of steep hills, limestone soils, cool mountain winds, and warm, dry days, creating perfect conditions for slow cherry maturation. 

Farms sit around 1,900 m above sea level, which helps develop the clarity and vibrancy Huehue coffees are known for. Communities in this area are small and family-run, with generations working together to protect varieties like Caturra and Bourbon while improving quality every year.

Processing

Guacamaya is a fully washed coffee, processed with the same careful, hand-driven methods that define small-scale producers in Huehuetenango. After harvesting, the cherries are depulped on the same day and fermented in small tanks for 24–36 hours, depending on the weather at the farm. The parchment is then washed thoroughly and moved to raised beds, where it dries slowly under shade for 10–15 days. This slow, even drying gives the coffee its clean profile, bright fruit notes, and gentle, rounded sweetness.

Region

This coffee comes from the highlands of Concepción Huista, in the famous Huehuetenango region — one of Guatemala’s most celebrated growing areas. The landscape here is a mix of steep hills, limestone soils, cool mountain winds, and warm, dry days, creating perfect conditions for slow cherry maturation.

Farms sit around 1,900 m above sea level, which helps develop the clarity and vibrancy Huehue coffees are known for. Communities in this area are small and family-run, with generations working together to protect varieties like Caturra and Bourbon while improving quality every year.

ORIGIN: Guatemala

REGION: Coban

VARIETY: Caturra

PROCESS: Washed

ALTITUDE: 1,600 MASL

SUGGESTED METHODS: Plunger, Pour over, Aeropress French Press, Cold Brew and Espresso