Guatemala Huehuetenango Rio Azul SHB EP

We’re beyond excited to share our latest harvest of this delightful, intricate coffee—capturing the very essence of Guatemala in every sip! Savor vibrant notes of sweet caramel, juicy apricot, and a cozy touch of baking spice that lingers beautifully on the finish.

One of Mike's favorite we have brought back again for the 2025 season. This blend was made when cupped with Christian, one of the main producers and millers in Guatemala. We cupped many, many coffees and had two favorites. We experimented and created a wonderful blend highlighting the body and notes of honey, fig, and caramel from Chimaltenango with the floral orange citrus and cherry fruit notes from Rio Azul in Huehuetenango. With Guatemala Huehuetenango Rio Azul SHB EP’s focus on high altitude and clean processing, this SHB EP regional blend has all of the attributes we love about a coffee from Huehuetenango—vivid acidity and prominent fruit and floral notes.

Microclimate: Huehuetenango is well-known for its high altitudes and consistent weather patterns, which are perfect for producing the sparkling acidity and distinctive fruit flavors of the region . The microclimate is unique: the region lies at an intersection of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumatanes Mountains. This meeting of hot and cold air keeps frost in check and enables coffee cultivation at the high altitude of 1900-2000 masl.

This washed coffee from Rio Azul in Guatemala's Huehuetenango region offers a diverse flavor profile that bridges stone fruit and spice. Grown at 1900–2000 meters above sea level, the lot presents notes of apricot and cherry alongside warming baking spice and honey sweetness, with secondary floral and citrus dimensions. The washed processing method typical of this origin supports clarity in the cup, allowing the fruit-forward character to come through distinctly. Klatch Coffee's roasting complements the coffee's inherent complexity, drawing out the delicate interplay between caramel development and the origin's natural stone-fruit expression. This lot represents the range of flavor complexity achievable in high-altitude Guatemalan coffees.