Los Ancestros Huehuetenango
- Chocolate / Praline / Raspberry
Los Ancestros coffee grows along the mountains that surround the Mayan archaeological site, Zaculeu, in western Guatemala. Huehuetenango’s past is marked by an intense history, beautiful temples, and ancient civilizations that is reflected in the intense flavors of Los Ancestros.
In Huehuetenango, we work with around 13 coffee growers that contribute to this community blend and produce coffees with strong red fruit, lime, honey, and vanilla notes. The variety of microclimates, combined with the diversity of altitudes within the region, and the passion of these coffee growers make it possible to produce amazing coffees.
The coffee producers that contribute to Los Ancestros have medium-sized farms. The average size of farms in the region is 14.5 hectares and their productivity is around 1,828 kg of cherries per hectare.
Coffee growers in this region are innovators; they love to try new processes, new varieties, and new ways of doing things to achieve better prices. Lately, they have been innovating by experimenting with honey-processed coffees and have achieved some incredible results.
The varieties grown in these regions are what we try to seek for: Bourbon, Caturra, Pache, Catuai. Coffee is grown at 1,700 - 1,900 meters above sea level. The cup exhibits lots of maple sweetness, notes of chocolate and nougat and a buttery mouthfeel—this coffee is representative of the best coffees from Huehuetenango.
Location: San Pedro Necta, Santa Barbara and other regions in Huehuetenango
Producer: Various Small Producers
Varietal: Bourbon, Caturra, Pache, Catuai
Process: Fully washed
Altitude: 1,700 - 1,900