Guatemala
Huehuetenango
Mario Aguilar
El Coyolar
Caturra, Bourbon
Washed
January–April
Brown Sugar, Milk Chocolate, Nuts
1800 meters
N/A
69 kg w/ GrainPro
SOLD OUT
Mario Aguilar is a fourth generation coffee producer operating the 6.5 hectare El Coyolar in the La Libertad municipality of Huehuetenango. Mario grew up in a coffee producing family and community, learning the skills of coffee production, harvesting, and processing from his family and neighbors. Today, he strives to grow his farm’s production and purchase more land over time, with the goal of passing his family’s legacy on to his children and giving him the opportunity to provide his community with work and stable income.
This lot of Caturra and Bourbon coffee underwent Washed processing. Coffee cherries are harvested at their peak ripeness before being depulped. The coffee is then fermented in a ceramic tank for 24 hours before being fully washed in washing channels. The washed coffee is then patio dried with full sun exposure for 15 days.
Huehuetenango is located in the rocky Western highlands of Guatemala bordering Mexico. Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright and crisp acidity.
Huehuetenango lies in the Los Cuchumatanes mountain range, the highest point of which is known as “La Torre,” which reaches almost 3800 meters above sea level. Of the three non-volcanic coffee growing regions of Guatemala, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing coffee in Huehuetenango to be cultivated up to 2000 meters. The cool, crisp winds from the Cuchumatanes help moderate the temperature, which ranges from 20 to 24 degrees Celsius.
