Guatemala El Canchon

Most people look west when they think of Guatemala. This comes from the southeast — Santa Rosa, a quieter region of small farming communities — sourced through San Miguel, an exporter investing in overlooked areas and helping producers sharpen farm management and cherry selection.

With little processing infrastructure at the farm level, cherries are gathered at a central collection point, carefully sorted and fermented, then dried in stages to preserve clarity. The result is bright but grounded, with a clean structure and an easy, refreshing finish — a thoughtful expression of a region just starting to get the attention it deserves.

⚓  At the Source

Producer

Smallholders (via San Miguel)

Region

Santa Rosa, Guatemala

Process

Washed

Tastes Like

Green Apple  ·  Chocolate  ·  Lime Zest

This washed coffee from Guatemala's Santa Rosa region represents the work of smallholder farmers coordinated through San Miguel. Washed processing typically emphasizes clarity and brightness in the cup, characteristics that align with Anchorhead Coffee's tasting profile of green apple and lime zest—vibrant, citric notes that cut through the chocolate foundation. Washed coffees allow the bean's inherent qualities to shine distinctly, making regional terroir and farm practices particularly expressive in the final cup. Anchorhead Coffee has selected this lot from Guatemala's Santa Rosa region, an area known for producing coffees with balanced acidity and complexity. The interplay between crisp citrus and deeper chocolate suggests a coffee with dimension—approachable yet nuanced enough for contemplative brewing and tasting.