GUATEMALA - GUAYA'B (DARK ROAST)

Origin Information

Grower

Guaya’b Asociación Civil (GUAYA’B) | 634 families

Variety

Bourbon, Catimor, Caturra, and Sarchimor

Region

Huehuetenango, Guatemala

Harvest

December - March

Altitude

1400 – 1800 masl

Soil

Clay minerals

Process

Fully washed and dried in the sun

Certifications

Fair Trade Background Details

There are plenty of obstacles to cultivating and exporting coffee from the department of Huehuetenango. The terrain is rugged, and the weather is extreme. But coffee grows well here, and 634 families with farms that average just a few acres in size work together through a cooperative called Guaya’b Asociación Civil (GUAYA’B) to overcome the obstacles. The farms have been certified organic and Bird-Friendly by the Smithsonian Migratory Bird Center. GUAYA’B provides members with access to micro-financing to ensure year-round farm maintenance and periodic renovations. GUAYA’B also provides technical assistance, which includes soil analysis and training on organic fertilizer production. During the harvest, GUAYA’B has established a childcare service so parents have a safe place for their children to learn while they pick coffee. Each producer delivers cherry from their individual farms to a centralized wet-mill equipped with environmental controls to return water to the environment free of contamination. At the mill, the cherry is depulped and fermented for 36 to 48 hours, then washed and classified by density in channels of water and dried to 11 percent moisture on patios in the sun. The result is a traceable community lot with a vibrant regional profile ensuring greater producer earnings.

Sourced from the high-elevation landscapes of Guatemala · Huehuetenango, this offering from SkyTop Coffee highlights the distinct character of the Guaya’b Asociación Civil. Grown between 1400 and 1800 masl, these beans undergo a fully washed method, a technique often utilized to emphasize a clean, consistent profile and bright acidity. While washed coffees are frequently celebrated for their clarity and structural balance, the dark roast profile applied here shifts the focus toward deeper, more caramelized sugar notes and a heavier mouthfeel.

When evaluating the nuances of this specific lot, it is helpful to consult the flavor wheel to identify the complex interplay between the inherent regional characteristics and the roast development. By bridging the gap between traditional processing techniques and intentional roasting, this selection provides a robust representation of the cooperative’s output, showcasing how careful post-harvest handling translates into a refined cup.