Guatemala San Martin

San Martín Jilotepeque sits in Chimaltenango at 1,500–1,800 meters, where cool, high-altitude temperatures slow cherry maturation. The extended ripening window gives the beans more time to build sugars, which shows up as sweetness and complexity in the cup. Volcanic soil adds mineral density to the mix.

This lot comes from a group of smallholder farmers, many working land passed down through generations. Producers lean on shade-grown methods, crop diversification, and soil conservation to keep the land productive long-term, and that same attentiveness carries through to harvest: only ripe cherries are handpicked, day by day, through the season.

Producers here rely on the fully washed process. Cherries are handpicked at peak ripeness, then depulped to strip the outer fruit. A controlled fermentation breaks down the remaining mucilage, sharpening the coffee's clarity and brightness. Once fermentation is complete, the coffee is washed in fresh mountain water and dried on patios or raised beds. The result is a cup with vibrant acidity and a caramel-like sweetness underneath.