Mia Coffee, a family-run roastery from northern Bohemia, presents Guatemala AYARZA from the Huehuetenango region. In the cup, notes of cocoa blend with cinnamon and ripe sour cherries, so alongside the sweeter tones, there’s also a pleasant fruitiness. The coffee has low acidity and a light body, which allows the individual flavors to come through clearly and distinctly. If you prefer coffee without pronounced acidity, this Guatemalan specialty is worth a try—ideally brewed using a filter.
The coffee comes from the Huehuetenango region, one of Guatemala’s most important coffee-growing areas. Small-scale farmers from various micro-regions—primarily from indigenous Mayan communities for whom coffee cultivation is a vital source of livelihood—contribute to its production. This is not a single-farm coffee, but rather a selection of lots from multiple producers that collectively capture the character of this region. Coffee trees here grow at altitudes ranging from 1 ,400 to 2,200 meters above sea level and thrive thanks to cooler nights, limestone soil, and dry winds blowing in from the Mexican mountains. The national coffee institute, Anacafé, also supports local growers through education, research, and coffee tree restoration.
This coffee has undergone natural processing. After harvest, the ripe coffee cherries are carefully sorted and dried whole on African beds or concrete terraces. During drying, they are regularly turned and inspected to ensure even drying. Because the beans remain in contact with the pulp and skin during drying, the resulting cup may exhibit more sweetness and fruity notes. Once the optimal moisture content is reached, the cherries are mechanically hulled and the beans are prepared for export.
- Altitude: 1,400–2,200 meters above sea level