Los Altares, Anaerobic Honey Caturra, Guatemala

Flavour description: This coffee has some super sweet notes of candyfloss and white sugar. This meets a mouthfeel reminiscent of nougat, with a bright light pineapple acidity that lingers on the finish. 

Color:  Yellow Category: Curious Producer: Guadalupe Alberto Reyes with family Location: Palencia, Pie Del Cerro, east of Guatemala City, Guatemala Farm: Los Altares Varietal: Caturra Processing: Honey Elevation: 1850 meters above sea level Price Transparency: The FOB price paid for this coffee was $3.85/lb

Los Altares is a farm located in the small town Palencia, east of Guatemala City. This farm is owned by Guadalupe Alberto “Beto” Reyes, who used to be the Mayor of Palencia and since 2012 has been growing coffee in the area. His work has helped put Palencia, a region not previously known for growing coffee, on the coffee map in Guatemala and leading to significantly increased development.

We have previously worked with a nearby farm called El Limon, and first got to visit what came to be Calahual and Los Altares long before it was bought and replanted by Alberto. Today it's grown into a family business with Beto’s wife and sons also working on the farm and running operations. Their care and devotion to each step of production has led to continued improvements on the wet-mill, which helps them separate and track different lots and harvests, and control the overall quality of production.

The Reyes family have a vision of building more exclusive and tasty varietals, a journey that we are involved in, helping to figure out which varietals and processes are best suited to the microclimate of this region. The plants here have taken several years to yield a commercial harvest, so we're very excited to share this crop!

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Guadalupe Alberto Reyes and family cultivated this Caturra at elevation in Guatemala's Palencia, Pie Del Cerro region. Drop Coffee's anaerobic honey processing—a technique that controls fermentation under sealed conditions—has drawn out distinctive sweetness alongside bright fruit character. The honey process allows extended contact between fruit and bean, often intensifying both clarity and complexity. Drop Coffee identifies candyfloss, white sugar, and nougat as dominant impressions, balanced by pineapple's natural acidity, suggesting a coffee that marries confectionery sweetness with vibrant citrus brightness.