Huehuetenango, Guatemala

Huehuetenango, in Guatemala's far northwestern highlands abutting the Mexican border, is the country's highest and one of its most distinctive coffee regions, with farms reaching 2,000 metres. Unusually, it is non-volcanic; warm winds descending from Mexico's Tehuantepec plain protect the high valleys from frost, allowing coffee to ripen at extreme elevations. The remote, smallholder-dominated terrain yields vivid, fruit-forward washed coffees — citrus, red fruit, and a wine-like acidity — that contrast with the heavier volcanic profiles elsewhere in Guatemala. Its combination of altitude and frost-protecting microclimate makes 'Huehue' a favourite among specialty roasters.

At a glance

• Altitude: 1500–2000 masl
• Typical varieties: Bourbon, Caturra, Catuai, Pache
• Common processes: Washed
• Harvest: 1, 2, 3, 4

Climate

High non-volcanic mountain climate protected from frost by warm Mexican winds.

Soil & terroir

Limestone and sedimentary mountain soils.