Guatemala Los Arroyos washed

On the slopes of the Cuchumatanes Mountains, in the Huehuetenango region, lies the Los Arroyos farm. It is farmed by Felipe Venenciano Martinez Lopez and his three sons – a family that has been hand-in-hand with each bean for generations. On 50 hectares of rugged terrain, they grow traditional Arabica varieties: Caturra, Catuai and Pache. Huehuetenango is something special. The mountain air, the altitude of up to 2,000 meters, the fresh winds from Los Cuchumatanes and the dry currents from the Tehuantepe plains create a microclimate that allows the coffee cherries to ripen slowly. The result? Pronounced acidity, balanced body and rich aromas. Behind every cup of this coffee is a thoughtful process. The farm has four small wet grinders, where the coffee is gently removed from the fruit and fermented. The higher location of these mills means a longer fermentation time – which adds depth and complexity. After processing, the coffee is hand-carried down steep paths to a central drying yard, where it is sun-dried until it is perfect. Los Arroyos is more than just coffee. It is a reflection of the land, the climate and the family that dedicates its life to it. Every bean tells a story – of patience, dedication and true quality.