SECOND DAY - Gautemala

Guatemala, Huehuetenango
Varietal: Pacamara, Maragogype
Process: Washed
Altitude: 1500 - 2000masl

Cedros de Palmira comes from the Palacios family in Huehuetenango or “Huehue” one of Guatemala’s highest and most remote coffee regions. Grown between 1,450–1,600 masl under Chalum, Gravilea and Cedar shade trees, this SHB lot is managed by Haller Palacios and Mirna Villatoro alongside Fredy Morales of Finca Rosma. Huehuetenango’s limestone soils, high elevations and cool, dry climate create the structure and clarity the region is known for, and this washed lot reflects that precision: cherries are carefully sorted, fermented for up to 40 hours depending on the weather, then slowly dried on patios, raised beds and in greenhouses to lock in a clean, bright character. In a region where access has historically been difficult and harvests are often challenged by labour shortages and heavy rains, coffees like this represent real resilience supporting smallholder families who are investing in quality processing and long-term sustainability in one of Guatemala’s most culturally rich coffee landscapes.