GUATEMALA

Organic Guatemala

January 21, 2026 0 comments

Guatemala — Chajulense

New Arrival
Organic coffee grown in the highlands of Quiché, Guatemala, at approximately 1,600–2,000 masl. This washed SHB EP lot is produced by smallholder farmers of Asociación Chajulense Va'l Vaq Quyol, featuring cocoa sweetness, brown sugar notes, citrus brightness, and delicate floral aromatics.

AT A GLANCE

ORIGIN

Guatemala

VARIETAL

Caturra • Catuai

REGION

Western Highlands

PROCESS

Washed (Wet Process)

PRODUCER

Asociación Chajulense Va'l Vaq Quyol

ALTITUDE

1,600–2,000 meters

CERTIFICATION

USDA Organic

HARVEST

Jan 2025 – Apr 2025

THE STORY BEHIND THIS COFFEE

The farm is cultivated at approximately 1,500–1,900 meters above sea level, where cool temperatures, abundant fog, strong mountain breezes, and volcanic soils create favorable conditions for high-quality Arabica coffee.

Finca La Hermosa is known for its organic farming practices, traceability, and sustainable approach. This lot is composed of Caturra and Catuaí varieties and is processed using the Washed method, which removes the coffee fruit before fermentation, washing, and drying. The harvest for this lot took place from January through April 2025.

In the cup, this coffee presents citrus brightness with floral aromas, reflecting the combination of high-elevation cultivation, volcanic soils, carefully selected Arabica varieties, and washed processing. Its organic certification and distinctive Acatenango growing environment further contribute to the character of this arrival.

GROWING CONDITIONS

ELEVATION

The coffee is cultivated at high elevations on the slopes of Acatenango Volcano. These elevations encourage slower cherry maturation, supporting greater development of flavor and complexity.

CLIMATE

Cool temperatures, abundant fog, and strong mountain breezes characterize the growing environment. These conditions contribute to the slow development of coffee cherries in the high-elevation landscape.

SOIL

The volcanic soils of the Acatenango region provide a fertile growing environment for Arabica coffee and support healthy plant development.

SUSTAINABILITY

This coffee is certified 100% USDA Organic, reflecting its certified organic production and commitment to responsible cultivation practices.

VARIETAL – CATURRA, CATUAI

This lot combines two important Arabica varieties, Caturra and Catuaí . Both varieties are widely cultivated in Guatemala and are well suited to the country's highland coffee-growing environments.

Grown at 1,500–1,900 MASL on the slopes of Acatenango Volcano, these varieties benefit from cool temperatures, volcanic soils, and slow cherry maturation. Combined with washed processing, they contribute to a clean and expressive cup characterized by citrus brightness and floral aromas .

VARIETAL IN FOCUS

Caturra

ORIGIN

A natural dwarf mutation of Bourbon found in Minas Gerais, Brazil.

CHARACTERISTICS

Compact plant, high yield, adaptable to varying altitudes.

CUP PROFILE

Bright acidity, citrus and green apple notes, light to medium body.

ROLE IN THIS LOT

Contributes brightness and a crisp, clean acidity.

Catuai

ORIGIN

A cross between Caturra and Mundo Novo, developed in Brazil.

CHARACTERISTICS

High productivity, excellent disease resistance, and stable performance.

CUP PROFILE

Bright acidity, floral aromas, and a clean, sweet finish.

ROLE IN THIS LOT

Provides brightness, clarity, and a delicate sweetness.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Guatemala Coffee Drying Process

1

WASHED PROCESSING

After harvesting, the coffee cherries are depulped and fermented to remove the remaining fruit mucilage surrounding the beans.

2

WASHING & DRYING

Following fermentation, the coffee is thoroughly washed before the parchment moves into the drying stage.

3

OPTIMAL MOISTURE

The washed parchment is dried carefully until it reaches a stable moisture level suitable for storage and export, helping preserve the coffee's quality and cup characteristics.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Cocoa

Brown Sugar

Orange

Floral

BODY

Average

ACIDITY

Above Average

SWEETNESS

Average

WHY WE SELECTED THIS LOT

Why We Selected Lot 1266

We selected this coffee for its combination of high-elevation Guatemalan cultivation, 100% USDA Organic certification, and connection to the slopes of Acatenango Volcano. The farm's cool, foggy environment and volcanic soils provide a distinctive foundation for specialty coffee production.

The combination of Caturra and Catuaí, high-elevation growing conditions, and washed processing creates a clean and expressive profile. In the cup, citrus brightness and floral aromas give this coffee a vibrant and elegant character.

For Artizan Coffee, this arrival represents the qualities we look for in a Guatemalan coffee: distinctive growing conditions, responsible farming, careful processing, and a clear expression of origin. Finca La Hermosa brings these elements together in a coffee that showcases the character of the Acatenango region.

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