Huehuetenango sits in western Guatemala near the Mexican border, a region long recognised for coffees shaped by altitude, warm mountain winds, and generations of cultivation. Here, slower cherry maturation and cooler temperatures contribute to denser beans and a more developed sweetness in the cup.
El Frutal is produced by Efraín Castillo, who has managed the farm since 2004 while cultivating other crops alongside coffee. Cherries are selectively picked ripe, depulped on the same day, and fermented for around 18 hours before being slowly dried on patios. This careful washed process preserves both structure and clarity, while allowing the softer sweetness of the coffee to remain intact.
A classic Huehuetenango profile with enough warmth and familiarity to return to daily, yet still layered with subtle complexity. In the cup, dehydrated orange and citrus brightness open first, supported by a syrupy milk chocolate texture. As the coffee cools, softer apple sweetness and gentle red fruit notes begin to emerge, carrying through to a smooth, rounded finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
