Guatemala Yula

If we could only drink coffee from one region for the rest of our lives, it would be Huehuetenango, Guatemala. The coffees are perfectly balanced: sweet, clean, vibrant, and full of character. No wild processing or over-the-top fermentation, just the right terroir for producing delicious, crowd-pleasing coffee. This lot is everything we love about the region, with stone-fruit notes of plum and grape layered over a backbone of dark chocolate and caramel. It tastes excellent no matter how you brew it: drip, espresso, cold brew, French press. This year, we were able to source from a tiny 1.2-hectare farm in the hamlet of Yula, located in Concepción Huista, Huehuetenango. As we were cupping thru the coffees from dozens of farms, this coffee jumped off the table with its sweetness and juiciness. The steep mountains, cool climate, clay soil, and high elevation create ideal conditions for growing sweet, structured coffees. Ricardo Reyes Jacinto García tends this farm with his family and uses a traditional washed process to highlight the clarity, sweetness, and balance that make Huehuetenango so special.