Guatemala
Huehuetenango
"Toasted pecan, mandarin, brown sugar · layered sweetness with nutty depth"
- Altitude
- 1,500–2,050m
- Varietals
- Catuai, Bourbon, Pache, Caturra
- Process
- Washed · individual family wet-mill, central parchment storage
- Harvest
- December
The story
Behind the bag.
Huehuetenango's volcanic soil and mountain climate produce some of the most consistently structured coffees in Central America. ASOPCE provides technical support, credit, and direct commercialization help to members.
Each producer family wet-mills and patio-dries on their own farm, then delivers parchment for central sorting and storage. Scales without losing micro-lot character.
Sustainability practices
How this coffee is grown.
- Certified organic
- 30% women members
- Co-op-provided technical support and credit
Challenges & opportunities
Smallholder access to credit is a chronic gap in Central American coffee. ASOPCE's loan program is one of the reasons families stay in coffee.
Why we work with them
Consistent quality across light, medium, and dark roasts — works for batch brew, espresso, or as a blend base.
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More origin stories
Other producers we work with.
Ethiopia
Shanta Golba
"Pomegranate · mixed-berry jam · dark chocolate"
High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.
Read storyRwanda
Rwandan Cooperatives
"Bright stone-fruit · honeyed body · floral finish"
Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.
Read storyIndonesia
East Java
"Cocoa · brown-sugar · earthy depth"
Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.
Read storyCoffee with a face behind it.
Every bag we sell connects you to the people growing it. That's the whole point.