Grown in the Huehuetenango region of western Guatemala, situated high in the Sierra de los Cuchumatanes.
Altitude typically ranges from 1,400 to 2,000+ meters, producing slow-maturing cherries with concentrated flavor.
Smallholder farms and cooperative micromills common; many producers use traditional, sustainable practices.
Origin: Huehuetenango, Guatemala — high non-volcanic mountains near the Mexican border
Pronunciation: “way-way-teh-nango”
Elevation: up to ~2,000 meters — often classified SHB (Strictly Hard Bean)
Genuine origin: one of Guatemala’s most celebrated growing areas
Growing region specifics: foothills of the Cuchumatanes Mountains where warm Mexican plains air meets cool mountain air, reducing frost risk and enabling high-altitude cultivation
Processing: mostly washed and sun-dried
Flavor profile: complex, vibrant, well-balanced with fruit, chocolate, and caramel notes and a distinct, crisp acidity
Typical tasting notes: citrus, red wine, toffee, apricot
Body: generally full-bodied, rich, syrupy
Common roast levels and effects:
Light–medium: emphasizes bright acidity, floral tones, fruity notes
Medium–dark: highlights chocolate, nut, and caramel sweetness
Grown in the Huehuetenango region of western Guatemala, situated high in the Sierra de los Cuchumatanes.
Altitude typically ranges from 1,400 to 2,000+ meters, producing slow-maturing cherries with concentrated flavor.
Smallholder farms and cooperative micromills common; many producers use traditional, sustainable practices.
Origin: Huehuetenango, Guatemala — high non-volcanic mountains near the Mexican border
Pronunciation: “way-way-teh-nango”
Elevation: up to ~2,000 meters — often classified SHB (Strictly Hard Bean)
Genuine origin: one of Guatemala’s most celebrated growing areas
Growing region specifics: foothills of the Cuchumatanes Mountains where warm Mexican plains air meets cool mountain air, reducing frost risk and enabling high-altitude cultivation
Processing: mostly washed and sun-dried
Flavor profile: complex, vibrant, well-balanced with fruit, chocolate, and caramel notes and a distinct, crisp acidity
Typical tasting notes: citrus, red wine, toffee, apricot
Body: generally full-bodied, rich, syrupy
Common roast levels and effects:
Light–medium: emphasizes bright acidity, floral tones, fruity notes
Medium–dark: highlights chocolate, nut, and caramel sweetness
