Guatemala Huehuetenango - Jacinto Mendez Lote Especial

Cup notes available upon arrival

Bag Weight	69 KG BAG
Harvest Season	2025/26
Status	ETA Aug 2026
Lot Number	P615670-7

Alameda, CA: 18 Bag(s)

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About This Coffee

The Méndez farm is the inheritance left by his father to Jacinto Méndez. Jacinto grew up in the middle of coffee crops, but it was not until 15 years ago that he discovered that he liked growing it. Coffee is the connection to his parents and has given him the opportunity to bring home an income and give his children the opportunity to study. He has learned that the region has the ideal environment for high quality coffee.

The coffee processing at the farm is done by Jacinto and his family. After picking, they depulp the coffee and place the parchment in fermentation tanks for 24 hours. After fermentation, the coffee beans are thoroughly washed to remove any remaining mucilage. This is done by rinsing the beans with clean water in channels. The washed parchment is spread out on the patio to dry under the sun, with regular turning and monitoring to ensure even drying.

Country of Origin	Guatemala
Region	San Pedro Necta , Huehuetenango
Producer Type	Single Estate
Processing	Washed
Processing Description	24hr fermentation, sun-dried on patios
Growing Altitude	1500m

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

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.