Huehuetenango

Huehuetenango

Huehuetenango is the highest and driest of Guatemala’s non-volcanic regions, located in the remote western highlands near the Mexican border. 

1. Geography & Terroir

• Altitude: Cultivation occurs at some of the highest elevations in Central America, typically between 1,500 and 2,000 meters (approx. 4,900–6,500 feet).
• Non-Volcanic Soil: Unlike most of Guatemala, Huehuetenango sits on limestone-rich, non-volcanic soil, which imparts a distinct mineral complexity to the beans.
• Thermal Protection: Hot winds from Mexico’s Tehuantepec plain sweep into the valley and mix with cool air from the Cuchumatanes Mountains. This unique microclimate protects crops from frost, allowing coffee to grow at dizzying heights that would otherwise be too cold.
• Rainfall: The region is relatively dry for Guatemala, receiving between 800 and 1,200 mm of annual rainfall. 

2. Production & Scale

• Remote Production: Due to extreme remoteness, most producers in Huehuetenango must process their own coffee using on-farm micro-mills rather than delivering cherries to central processing plants.
• Smallholder Focus: The region is characterized by thousands of small-scale family farms and strong cooperatives that facilitate financing and marketing.
• 2025 Outlook: Harvests for the 2024-2025 season are expected to be significantly lower (potentially 50-60% in some areas) due to extreme heat and drought conditions.
• Quality Grading: Nearly all production is Strictly Hard Bean (SHB), and many lots are sorted to European Preparation (EP) standards for high clarity and low defects. 
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3. Varietal Profile

The region specializes in traditional Arabica varieties that favor slow maturation:

• Bourbon: The mainstay for high-altitude sweetness.
• Caturra & Catuai: Widely planted for their balance of productivity and bright acidity.
• Pache: A local mutant of Typica that is common in this specific region.
• Exotics (2025): The 2025 Guatemala Cup of Excellence highlights a shift toward "Washed Exotic Varietals" like Geisha alongside traditional lots. 

4. Flavor & Processing

• Primary Process: The Fully Washed method is standard. Abundant Mountain Rivers provide the clean water necessary for this process, which highlights the region's "sparkling" acidity.
• Experimental Trends: Newer lots in 2025 include Anaerobic, Honey, and Natural processes to create more diverse flavor profiles for the specialty market.

• Flavor Profile:
  • Acidity: Intense, "crisp," and lively; often described as citrusy (lemon/orange) or wine-like.
  • Body: Generally lighter than Antigua coffee, often with a delicate or "buttery" mouthfeel.
  • Notes: Characterized by complex sugars like maple, brown sugar, and stone fruit, finishing with refined cocoa or floral aromatics.

• Harvest: Occurs later than other regions due to high altitude, typically from January through April.