Guatemala - Seleccion Atitlan

Grown on the slopes surrounding the legendary Lake Atitlán, this coffee reflects the raw beauty of Guatemala’s highlands—volcanic soil, misty ridges, and deep Indigenous roots. Here, smallholder farmers cultivate coffee on terraces etched into the mountainsides, often with views of the lake glimmering below. It’s a place where land, language, and tradition run deep—and the result is a coffee that’s bright, structured, and full of natural intensity.

Production here is both traditional and highly personal. Cherries are handpicked at peak ripeness—often carried in baskets across narrow, steep trails—and depulped using small mechanical mills or manual hand-crank systems. Fermentation happens in tanks or wooden boxes for 24 to 36 hours, followed by thorough washing using clean mountain water. Drying takes place on patios, where parchment is turned frequently under the sun and carefully covered during the midday heat or sudden rainfall. While many producers still rely on simple tools, their process is guided by precision and memory—generations of practice that ensure each step brings out the coffee’s full potential. The result is a washed coffee that’s expressive, high-toned, and undeniably tied to the place it comes from.