Only 2 Bags Available

Limited Cooperative Lot Release

Micro-Roasted to Order | NET WT 12 OZ (340 G)

This Organic Chuacús offering from Guatemala presents a bold, layered expression of highland coffee from the Chuacús mountain range, evaluated at 89.3 points for its depth, sweetness, and rustic complexity. Sourced from a cooperative of smallholder farmers in Quiché, it highlights the classic character of Bourbon, Caturra, and Catuaí cultivated at elevation under certified organic practices.

Naturally processed and dried in whole cherry, this lot delivers a syrupy, full-bodied cup with ripe fruit sweetness and bittersweet structure. Notes of banana, berry-like fruit, and caramelized sugar are supported by dark chocolate, roasted chicory, and baking spice, creating a composed yet expressive profile. The result is a rich, enduring cup that reflects both regional tradition and careful cooperative production.

The Farmer Details

This coffee is sourced from smallholder members of FECCEG, a cooperative in Western Guatemala working with indigenous Mayan groups in Quiché. Farmers cultivate coffee along the Chuacús mountain range (1,600–1,700 m) and focus on organic production while supporting community programs for education, gender equity, and food security. The cooperative’s centralized wet mill in Joyabaj ensures strict quality control.

Roast Levels & Flavor Profiles

Light-Medium Roast — Rustic fruit intensity meets notes of caramelized sugar and mild spice. Ripe banana and hints of red berry add brightness, while syrupy sweetness and light cocoa balance the cup.

Medium Roast — Bittersweet chocolate and dark fruit lead the way, supported by roasted chicory root and burnt sugar tones. The body becomes thicker, with a long, coating finish of spice and cocoa.

The Coffee Details

Origin — Guatemala (Renowned for producing dense, high-grown coffees with balanced, chocolatey sweetness and vibrant fruit tones)

Region — Chuacús Mountains, Quiché (Indigenous Mayan coffee region with fertile volcanic soils and ideal high-altitude microclimates)

Altitude — 1,600–1,700 m (High elevations promote slower cherry development, producing complexity and sweetness)

Processing — Dry Process (Natural) (Whole cherries dried intact, enhancing fruitiness, body, and rustic sweetness)

Drying Method — Patio Sun-Dried (Cherries slowly dried on patios for even fermentation and fruit-forward character)

Cultivar Detail — Bourbon, Caturra, Catuaí (Classic Guatemalan varietals producing balanced sweetness, chocolate, and mild fruit notes)

Grade — SHB (Strictly Hard Beans grown at high altitudes, offering bright acidity and complex flavor)

Screen Size — 15–17 (Carefully selected large beans for consistent flavor)

Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)

Cupping Score — 89.3 Points (Excellent specialty-grade coffee with layered fruit, spice, and bittersweet complexity)

Certifications — Farm Gate, Fair Trade & Organic (Purchased directly from the farm or cooperative, ethically sourced to ensure fair wages and community support, and grown without synthetic chemicals to preserve the environment and soil health)

Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery