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Guatemala – Las Huellas

This Guatemalan coffee comes to us from producer Jorge Mendez.  His farm, El Apiario (“Honeybee Farm”) produces beautifully clean, complex coffees, along with honey and other delicious products.  

Jorge began working in coffee as a picker on farms in San Pedro Necta in Guatemala’s western highlands. He saved enough money with his wife to buy a small piece of land closer to the city, near the Pan American highway.  It was there he learned about the coffee business — how to buy and sell, measures of quality, and how to grow good coffee.  After some time, Jorge decided to sell his land and move back into the mountains, where he purchased two parcels of land to cultivate.  He grew corn and experimented with coffee, but had some trouble getting it to grow well.  Through a lot of trial and error, and a commitment to quality, Jorge discovered what it took to grow high quality coffee on his farm and we get to enjoy the fruits of his labor!

  • Sweet floral aromas with a cocoa-like finish
  • We liked this coffee with steeping methods: the immersion brewer and press pot were favorites
  • Huehuetenango, Guatemala
  • Caturra, Catuai
  • 1,440-1,710 meters
  • Fully washed & dried on patios in the sun

  • Preferred Brewing Methods

    See all our coffee roasts and brewing methods on our Big Brew Board!

  • Coffee Roast
  • Profile
  • Pourover
  • Clever
  • Chemex
  • Aeropress
  • French Press
  • Espresso
  • Syphon
  • Guatemala – Las Huellas

  • Sweet floral aromas with a cocoa-like finish