GUATEMALA FT-USA ORGANIC HUEHUETENANGO ASOBAGRI SHB EP

Guatemala Huehuetenango ASOBAGRI

A Remarkable Coffee from One of Guatemala’s Most Remote Regions

This Guatemala Huehuetenango coffee comes from Asociación Barillense de Agricultores (ASOBAGRI), a highly respected cooperative of over 1,400 smallholder farmers based in Santa Cruz Barillas, one of the most isolated and rugged coffee-growing regions in Guatemala. Grown at 1,650 masl, this coffee reflects both the resilience of its producers and the exceptional quality for which Huehuetenango is known.

☕ About This Coffee

• Origin: Santa Cruz Barillas, Huehuetenango, Guatemala
• Producer: Asociación Barillense de Agricultores (ASOBAGRI)
• Members: 1,400+ smallholder farmers
• Altitude: 1,650 masl
• Varieties: Bourbon, Catuai, Caturra
• Soil: Clay minerals
• Process: Fully washed, sun-dried
• Harvest: February – April
• Certification: Fair Trade (FT-USA) | Organic

🌿 Flavor Profile

A balanced, comforting cup with layered sweetness and structure.

Expect notes of:

Dried fig · Caramel · Nutty · Baker’s chocolate

This coffee offers a smooth mouthfeel with gentle acidity, making it approachable, versatile, and deeply satisfying—an excellent expression of classic Huehuetenango character.

🏔️ Santa Cruz Barillas & Huehuetenango

Santa Cruz Barillas is among the most remote coffee regions in Guatemala, accessible only by long and challenging mountain treks. The dramatic terrain has helped preserve the area’s indigenous heritage, with distinct clothing, traditions, and dialects varying from one ridge to the next.

Within this cultural and geographic isolation, ASOBAGRI has become a vital bridge between local producers and the international specialty coffee community.

🤝 ASOBAGRI: Cooperative Excellence

ASOBAGRI is widely regarded as one of the most sophisticated and well-organized cooperatives in the world. Its 1,400+ members are spread across 80 communities, each cultivating coffee on small farms, often with their own micro-mills.

The cooperative provides tailored training and technical support, helping farmers improve both quality and sustainability. One notable initiative includes converting coffee pulp into organic fertilizer, reducing transportation costs while enriching soil health and improving yields.

🌞 Processing & Drying

Drying practices across ASOBAGRI are remarkably consistent. Members use mobile raised beds that can be stacked and covered at night to protect the coffee, then unstacked during the day to dry slowly in the sun.

ASOBAGRI also operates centralized warehouses for parchment storage and a cupping lab, where producers receive immediate feedback—ensuring quality control and continuous improvement from harvest to export.

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