Guatemala Todos Santos Espresso, Washed Caturra & Bourbon

This carefully curated community lot comes from ten members of the ASODIETT cooperative in Todos Santos Cuchumatán, Huehuetenango—Guatemala's highest coffee-growing region and one of only three non-volcanic soil areas in the country. The 1,700–1,850 masl elevation and clay soils create ideal conditions for complexity. The washed process, with 24–36 hours of fermentation in open tanks, preserves the clean, nuanced character of the Bourbon and Caturra varieties. A cupping score of 85 reflects the quality potential inherent in this high-altitude, traditionally-grown lot from a cooperative of primarily Maya Mam producers.