We are pleased to offer you this traditional, yet high-quality Guatemalan specialty coffee. The Huehue is at the highest altitude in Guatemala, with little rainfall and late harvest season. The coffee has a floral and fruity flavor and is often considered the best and most complex that Guatemala can offer.
The Corrillo brothers, William and Darwin, are the second generation coffee producers at the Aldea Coyequal near San Antonio Huista town in the Huehuetenango region. Their farm is called La Montaña, in English “The Mountain”, which gets its name from the mountain that the farm is located on.
During the harvest, the Carrillo brothers make sure that only the ripe cherries are picked. This totals three picking passes on the farm during the harvest. The coffee is depulped the same day as it is picked and then coffee cherries are fermented between 24 to 32 hours. The beans are then washed to clean them off from the mucilage and dried on the patios for four days.
“We are the second generation of producers on this farm since we inherited the land from our parents. We grew up working with a coffee as children so it was really easy when we needed to take over the farm. Currently, our children are also learning the trade and they will become the future of the coffee producers”, tells William and Darwin.
Thoughts from the producers
“Our whole family is dedicated to working in coffee. Three years ago we were not focused on the quality of the coffee and the prices paid for our coffees were not satisfactory for us. We were not profitable”, explains William and Darwin.
What does the future hold?
“Then we decided to innovate our farm and our practices to focus on the quality coffees. This has helped us a lot as a producing family to improve and to continue our work with enthusiasm”, the brothers explain further.