Producer and Region

Quetzalito is grown by smallholder farmers in the highlands of Huehuetenango, Guatemala. Families in towns like San Pedro Necta, La Libertad, and San Antonio Huista have been working these slopes for generations. At more than 1,500 meters, the slow ripening gives the coffee depth and sweetness.

The name Quetzalito refers to the Quetzal, Guatemala’s national bird. Known for its bright feathers, it is a symbol of life and freedom in Mayan culture. 

Cultivation and Processing

This lot is made up of Red Bourbon, Red Catuai, and Caturra. Ripe cherries are pulped, fermented without water for 15 to 24 hours, then washed clean. Drying takes place on patios for 8 to 15 days, depending on the weather. The result is a clean, sweet washed coffee.

This is also our second coffee transported via By Sail, an initiative that uses sail-powered vessels to reduce the carbon footprint of coffee shipping. From farm to cup, this coffee represents a step forward in sustainability while supporting the people and traditions behind it.

Flavour

Rich and layered with a sweetness reminiscent of caramel and nougat. Expect a balanced flavour profile with a soft acidity and a long finish.