"Processing in Huehuetenango is deeply rooted in experience and family tradition. Most smallholder producers operate their own micro-mills at home, managing every step of the post-harvest process themselves. Harvest season runs from December through April, with careful handpicking to select only the ripest cherries.
After pulping (often with manual or small electric machines), the coffee is fermented in tanks for 24 to 36 hours, depending on altitude and daily temperatures. The first wash is more than just cleaning: it’s a key step in floating and separating overripe cherries, which are removed to preserve cup quality. The coffee is then sent through washing channels, where water and movement naturally separate parchment by density. After a final rinse, parchment is laid out on patios or rooftops to sun-dry over 5 to 12 days, depending on the weather.
This process contributes to Huehuetenango’s signature winey cup character, with bright fruit, deep sweetness, and a silky finish." Huehuetenango is as culturally rich as it is geographically extreme. The region climbs into the Cuchumatanes, Central America’s highest non-volcanic mountain range, where peaks reach over 3,000 meters and roads snake through breathtaking valleys and ridges.
Home to multiple Indigenous communities, including Mam, Q’anjob’al, and Popti speakers—Huehuetenango carries centuries of living tradition. People here still wear beautifully woven clothing, filled with colors and patterns that represent family, place, and legacy. These visual stories are worn with pride and passed down with care—just like coffee traditions.
The diversity of microclimates, elevations, and soils across the region is unparalleled. Even farms separated by just a few kilometers can produce distinct cup profiles, thanks to variations in sunlight, airflow, and altitude. That’s why Huehuetenango continues to offer some of Guatemala’s most complex and celebrated coffees—alive with acidity, layered with fruit, and grounded in heritage.
Peaberry, known in Spanish as caracolillo, is a type of coffee bean. Normally the fruit ("cherry") of the coffee plant contains two seeds ("beans") that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it.
All coffees are arabica and grown between 1800 m - 2000 m above sea level. The Brazilian coffee is from Cachoeira da Grama in Mogiana by Gabriel Dias' family farm.
The varietals included in this unique blend are:
Bourbon
Brazil • Cachoeira da Grama • Dark Roast
Regular price
$6.00
Literally meaning "grass waterfall" in Portuguese, this coffee will take you to the rainforests of Brazil without leaving your living room!
You'll get notes of black cherry, mixed with chocolate and nuts. Low acidity and very smooth, almost creamy!
We met Gabriel Carvalho Dias a few years back and always wanted to work with his family farm. This amazing natural processed, sustainably grown coffee leaves lingering notes of marzipan, black cherry & toffee. It's rich yet very low in acidity! Perfect for any brew method (even espresso), but really amazes us as a pour over or as a heavy bodied french press.
The Farm:
Fazenda Cachoeira da Grama has been in the Carvalho Family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property's management. It is located 3 miles from minas Gerais state line and has characteristics from the mountainous areas of Mogiana and from Sul de Minas. On this farm everything is done manually, which includes coffee plantain and harvesting, since its topography does not allow for any kind of mechanization.
The Environment:
Social and environmental sustainability is considered very important in the farm management. Gabriel has developed a program of planting native species to keep a better ecological balance. The farm has a school, a club and an official size soccer field for the employees'bejefit. There are 48 houses for the employees and their families, all with modern facilities. The wastewater is treated to avoid polluting the stream that runs across the farm.
The altitude of the coffee is between 1000-1250 meters above sea level and precipitation is between 1800-2000mm per year with an average temperature of 19 degrees celsius.Perfect for coffee!
Processing:
Coffee is harvested manually on cloth, preventing the beans from getting in touch with the soil. The harvested coffee is immediately transferred from the productions fields to washers, with the separation of the cherry and the green beans from the dry beans, which are sent to the terrace to dry. The cherry and the green beans are processed by the coffee pulper, where the cherry beans are pulped and separated from the green coffee.
The coffee is dried under the sun on paved patios until dry, or on a second option, until the beans reach 20% humidity when the coffee is transferred to driers to reduce humidity to 11%. Subsequently, coffee is stored is warehouse, in wood silos, with low humidity level and free from doors that can affect coffee.
Here is a great article on why we believe traceability is more important than certification:
Literally meaning "grass waterfall" in Portuguese, this coffee will take you to the rainforests of Brazil without leaving your living room!
You'll get notes of black cherry, mixed with chocolate and nuts. Low acidity and very smooth, almost creamy!
We met Gabriel Carvalho Dias a few years back and always wanted to work with his family farm. This amazing natural processed, sustainably grown coffee leaves lingering notes of marzipan, black cherry & toffee. It's rich yet very low in acidity! Perfect for any brew method (even espresso), but really amazes us as a pour over or as a heavy bodied french press.
The Farm:
Fazenda Cachoeira da Grama has been in the Carvalho Family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property's management. It is located 3 miles from minas Gerais state line and has characteristics from the mountainous areas of Mogiana and from Sul de Minas. On this farm everything is done manually, which includes coffee plantain and harvesting, since its topography does not allow for any kind of mechanization.
The Environment:
Social and environmental sustainability is considered very important in the farm management. Gabriel has developed a program of planting native species to keep a better ecological balance. The farm has a school, a club and an official size soccer field for the employees'bejefit. There are 48 houses for the employees and their families, all with modern facilities. The wastewater is treated to avoid polluting the stream that runs across the farm.
The altitude of the coffee is between 1000-1250 meters above sea level and precipitation is between 1800-2000mm per year with an average temperature of 19 degrees celsius.Perfect for coffee!
Processing:
Coffee is harvested manually on cloth, preventing the beans from getting in touch with the soil. The harvested coffee is immediately transferred from the productions fields to washers, with the separation of the cherry and the green beans from the dry beans, which are sent to the terrace to dry. The cherry and the green beans are processed by the coffee pulper, where the cherry beans are pulped and separated from the green coffee.
The coffee is dried under the sun on paved patios until dry, or on a second option, until the beans reach 20% humidity when the coffee is transferred to driers to reduce humidity to 11%. Subsequently, coffee is stored is warehouse, in wood silos, with low humidity level and free from doors that can affect coffee.
Here is a great article on why we believe traceability is more important than certification:
A rich, bold yet never bitter blend of coffees from Sumatra, Guatemala & Colombia, all grown without the use of synthetic chemicals and pesticides.
Looks for rich notes of deep dark chocolate, roasted nuts & even the slightest hint of tobacco!
We recommend this brew for all methods except espresso- unless you really want to go down that dark, dark road- do so at your own risk!
CHARLIE'S Medium Roast Blend
Regular price
$22.00
The perfect blend of coffees from Brazil, Colombia & Sumatra, all grown without the use of synthetic chemicals or pesticides.
You'll get a creamy, rich body and a complex aroma of fruity, nutty & chocolaty notes. This coffee makes a great drip or french press BUT is amazing as an authentic Euorpean espresso!
