Hidden high in the Sierra de Los Cuchumatanes, this coffee comes from the smallholder farmers of Cooperativa Todos Santos ASODIETT. Grown between 1,400 and 1,850 meters above sea level, the cherries benefit from unique weather patterns, warm winds from the Río Ocho valley, and a short, uniform harvest season that allows for careful picking. The result is a coffee that is clean, bright, and layered with gentle sweetness. Tasting Notes: Chocolate, Toffee & Green Apple Country: GuatemalaRegion: Huehuetenango, Todos SantosAltitude: 1,400–1,850mVarietal: Bourbon, Caturra, PacamaraProcess: Washed Roast: Medium light The story: The cooperative was formed in 1995 by a small committee of ten local producers and has grown to 55 members. Surrounding the village of Tuiboch, the cooperative’s farms range from half a hectare to ten hectares and include a mix of traditional varietals like Bourbon and Caturra, alongside newer plots of Pacamara, Sarchimor, Catimor, and Anacafe 14. The region is rich in culture as well as coffee. Many of the local men still wear traditional Mayan Mam clothing, and the cooperative’s work is deeply connected to the rhythms of community life. The unusual rainfall in this highland region can extend well into the harvest season, which makes drying the coffee particularly challenging — a process that the producers manage carefully, often using small patios and rooftops at home before sending the parchment to Antigua for final processing. The process: Cherries are picked ripe and wet processed by the smallholder farmers. Wet parchment is laid out on flat rooftops to dry in the sun, a practice that requires attention and patience given the region’s extended rainy season. Once dried, the parchment is collected and transported to Los Volcanes Dry Mill in Antigua, where it undergoes rigorous quality control and cupping before being bagged for export. This careful attention at every step produces a coffee with clean, bright flavours, soft sweetness, and a complex herbal and fruit character — a true reflection of Todos Santos’ highland terroir.
