Guatemala Huehue Tectitan - Jaime Morales Lote Especial

Heavy body, brownie, maple syrup, black cherry

TOP LOT

Bag Weight	69 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P615551-1

Carteret, NJ: 6 Bag(s)

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About This Coffee

Jaime Morales Pérez is a passionate artisan of specialty coffee cultivation from Sacchumba, Tectitán, in the coffee-rich department of Huehuetenango, Guatemala. Over the last 14 years, Jaime has nurtured his 0.88-hectare farm, El Tarro, perched at an impressive altitude of 1,963 meters above sea level—a key factor in producing coffee with remarkable complexity and clarity. The farm’s name, “El Tarro” (The Jar), pays homage to a distinctive native plant growing on the property, symbolizing Jaime’s deep-rooted connection to his land and its natural biodiversity.

Jaime’s journey into coffee farming began with humble beginnings, transitioning from tomato cultivation to coffee after recognizing the exceptional potential of Sacchumba’s altitude and microclimate. Supported by his family, Jaime has invested in replanting older trees and establishing shade-grown systems that enhance the coffee’s development while protecting the ecosystem. His dedication reflects the highest standards of specialty coffee farming—combining traditional knowledge with a commitment to sustainability and quality. Jaime’s hands-on approach and constant pursuit of excellence have positioned El Tarro as a producer of fine, sought-after coffee that speaks to the terroir of Huehuetenango.

Country of Origin	Guatemala
Region	Sacchumba, Tectitan, Huehuetenango
Producer Type	Single Estate
Farm Name	El Tarro
Processing	Washed
Processing Description	48hr fermentation, sun-dried on patios
Growing Altitude	1950m

Harvest Season	2025/26
Bag Weight	69 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Bourbon, Catimor, Caturra

History of Coffee in Guatemala

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Growing Coffee in Guatemala

Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee-producing regions. Anacafé, the coffee producers association in Guatemala, identifies seven growing regions: Fraijanes, the plateau south of Guatemala City; Coban, a rainforest region in the center of the country; Huehuetenango, highlands near the border with Mexico; Atitlan, primarily the volcanic mountains on the Pacific side of Lake Atitlan; San Marcos, between Huehuetenango and the Pacific Ocean; Oriente, the driest of the growing regions located near the eastern border with Honduras; and the most famous of all, Antigua, nestled among the volcanoes an hour’s drive southwest of Guatemala City.