Guatemala Don Zabala Microlot

Over the past several years, the AProCafé El Grano growers association in Guatemala has been a bedrock of our coffee lineup.  These growers produce our Atitlán Aprocafé coffee, which we love dearly (and is super tasty this year), but we've worked on some other projects with the cooperative so that we can grow together.  

One of the cornerstones of that collaboration has been a single farmer microlot program. We’ve had the pleasure of roasting coffee from individual farmers in the group for the past 10 years, paying a premium for these coffees and coordinating the buying for a few other roasters in the United States. This year, our first single farm lot comes from Carlos Zabala. Carlos is one of the funniest producers we know, and we've come to love his citrusy, complex coffees.

Over the years, we've use a portion of proceeds from our holiday blend to support AProCafé, and a few years ago, we used some of those funds to help the group build raised drying beds. The hope is that by slowing down drying, the coffee will stay fresh, longer. In Carlos’ case though, drying beds weren’t only a quality measure; they were a necessity. Following a major earthquake off the coast of Guatemala a few years ago and heavy rain and erosion, part of Carlos’ drying patio essentially fell off the side of the mountain. No joke. Now, Carlos uses his remaining patio to dry his second-tier coffee (floaters removed during the washing process and some early + late season pickings), and uses the drying beds for all of his top-level coffees.

Don Zabala leads off Aprocafé microlot season, and this year his coffee is packed with bright, clean fruit and approachable sweetness. One foot in the comfort camp with brown sugar and pastry flavors, one foot surfing more adventurous waters with mandarin orange acidity and a mix of cherry and raspberry fruit notes. Delicious coffee, dried on raised beds you helped purchase with Sister Winter, and grown by one of our favorite farmers.

This past May, Aprocafé co-director Pedro Isaías Gonzales was killed in a car accident. He leaves a massive hole at the association, but an even bigger one for his family. Huckleberry is sending a portion of sales from all Aprocafé coffees directly to Pedro's family, and also inviting our community to contribute. If you would like to make an additional contribution, please visit our donation page.

*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. *** 

Pictured: Carlos Enrique Zabala, Pedro Isaías Gonzales with his daughter Julia.

The Guatemala Don Zabala Microlot, sourced by Huckleberry Roasters, represents the distinct character of the Atitlán region. Produced by Carlos Zabala, this selection undergoes a washed process, a method often utilized to highlight the inherent acidity and clean profile of high-quality beans. By removing the fruit flesh before drying, producers can emphasize the clarity of the cup, allowing the nuanced interplay of brown sugar, pastry, and bright fruit notes like mandarin orange, cherry, and raspberry to shine through.

When evaluating such a complex profile, it is helpful to reference the flavor wheel to better categorize these specific sensory experiences. While washed coffees are frequently celebrated for their crisp, vibrant acidity, the specific terroir of Atitlán often contributes a unique depth to the final brew. This microlot serves as a refined example of how careful processing and regional conditions converge to create a balanced, multifaceted coffee experience.