A high-altitude Huehue with sweet, melty fruit, citrus snap, and silky sugar tones. Equal parts summer orchard and warm familiarity grown with intention by a local legend.
Country: Guatemala
Region: Huehuetenango
Town: San Pedro Necta
Farm: La Garita – Jose Andres
Altitude: 1900–2100 masl
Varieties: Bourbon, Caturra, Catuai
Process: Washed, 24-hour fermentation in cement tanks, dried 14 days on patios
Best for: Pour over, Chemex, Aeropress
Tucked into the steep folds of Guatemala’s San Pedro Necta municipality, Finca La Garita is both a literal and metaphorical gateway, named for the narrow mountain pass that leads producers to this region’s most cherished coffee traditions.
This washed microlot from Jose Andres’ 18-hectare farm sits at 1900–2100 masl and offers a crisp, sweet cup with tasting notes of cantaloupe, brown sugar, and Meyer lemon. The coffee is fermented for 24 hours in concrete tanks, washed, and then dried slowly over 14 days on sun-drenched patios, allowing its vibrant acidity and structured sweetness to fully develop.
Jose Andres has been cultivating coffee since 2001, and his farm is shaded by Inga, cypress, and Grevillea trees, fertilized with house-made organic compost, and powered by a commitment to sustainability. From sedimentation pits that treat wastewater to community efforts that help neighboring farmers get the best possible prices, La Garita is more than a farm, it’s a future-facing collective.
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