We’re talking about our Guatemalan origin coffee, one of our customer favorites! 

First off, a little history in true Sheldrake fashion. The Guatemalan coffee industry began to develop in the 1850s and1860s. This led to Guatemala becoming Central America’s top producer of coffee for most of the 20th century and the beginning of the 21st Century – and that’s saying something, with Costa Rica in the mix.

The coffee trees in Guatemala are the local Bourbon as well as Caturra Varietals, which is a mutation of the Bourbon originally discovered in Brazil. As an arabica, this coffee plant qualifies as the higher tier of coffee quality and the dominant cultivar in current production. 

The secret behind great flavor isn’t only about the plants themselves, but also the environment where they’re grown. Huehuetenango (place of the ancients) is a city and municipality in the highlands of Western Guatemala with warm summers and mild winters. Defined as a sub-tropical climate, coffee producers have found this to be ideal for cultivation of a fine coffee. 

These coffees are wet processed, meaning water is the medium used in processing and extraction, then patio sun-dried, which ensures a consistent taste profile. “Processing” in this use entails extracting the pit (you know this as the bean itself) from the cherry, which is dried before transporting green coffee beans to their roaster affiliates – like us! 

Their artisans are able to control this process and refine aspects like taste and quality, with their expert knowledge. Once the beans are shipped to us, we continue this process with our 46+ years of experience in the art of roasting. Next stop? Your cup.

Guatemalan Huehuetenango coffee is medium to full bodied with a complex black currant flavor profile and medium tartness left on the palate. It’s best enjoyed straight rather than in blends, and black if you want to experience the nuances of flavor – but still great when you add your favorite cream!