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El Coyegual farm sits high in the mountains, close to the town of La Democracia within the infamous coffee producing region of Huehuetenango, Guatemala.

The region has several microclimates- from dry to humid - which is influenced both by the hot winds coming from the Mexican valleys across the Guatemala/Mexico border, and further influenced during the nights, by the cold winds coming from the highlands of the Cuchumatanes; making this an incredibly unique region for coffee production. 

At the top of the mountains in La Democracia lies El Coyagual. At El Coyagual the predominant coffee varieties are Marsellesa, Bourbon, Caturra, Pacamara, Geisha, Villa Sarchí, Catuaí, Pache, Pache Colís, Pache Rojo, and Maragogype. The harvest in this region usually starts in December and lasts until late April. 

The coffee cherries are picked by hand by local workers. After the cherries are received at the wet mill and de-pulped, the fresh parchment is placed in the “pilas” (fermentation tanks) for 36 up to 72 hours depending on the temperature. After the fermentation process, the beans are washed with spring water before the drying process starts at the “patios”.

  • Region: La Democracia, Huehuetenago
  • Variety: Pacamara
  • Process: Washed
  • Altitude: 1400-1700masl
  • Tasting: Gooseberry, Golden Raisin & Pecan
  • Aroma: Maple Syrup
  • Acidity: Medium/High
  • Body: Full

Regular price £16.35GBP
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