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Guatemala – Huehuetenango SHB (Strictly Hard Bean)
Farm / Cooperative: Smallholder producers from Santa Barbara, San Pedro Néctar, San Juan Atitán, Todos Los Santos Cuchumatanes, and La Libertad
Producer Structure: Independent smallholders delivering to Lux Cafe’s dry mill in Villa Nueva
Altitude: 1,500–2,000 MASL
Varietals: Bourbon, Catuai, Caturra
Process: Washed (farm-level pulping, fermentation, and drying)
Harvest: December – February
Cupping Notes:
Bright citrus acidity, caramelized sugar sweetness, stone fruit undertones, and a clean cocoa finish.
Roast Level: Medium
Impact:
Supports small-scale farmers in one of Guatemala’s most remote coffee-growing regions. Producers manage cultivation and processing at farm level, retaining more value at origin while preserving traditional and environmentally conscious methods.
Format Availability:
Whole Bean

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