KAHVI of the Month | GUATEMALA | MEDIUM | Apricot, Clementine & Milk Chocolate

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JANUARY: GUATEMALA

Roast: Medium
Origin: Single-Origin Guatemala
Location: Chimiche, San Pedro Necta, Huehuetenango
Altitude: 1,500–1,900 MASL
Varietals: Bourbon, Caturra
Process: Fully washed; fermented for 28 hours, then patio-dried for 10 days

Cupping Notes: Delicate acidity, apricot, clementine, milk chocolate, light-bodied with a juicy mouthfeel and floral aftertaste

Farmer: Jorge Méndez and family

“I just wanted to own one coffee plant.”

That was the dream of Don Jorge Méndez when he was just nine years old, picking cherries on Finca El Limonar for 25 cents a day—barely enough to buy a few tortillas. He worked long days on steep slopes, doing one of the hardest jobs in coffee, holding onto a dream that once seemed impossible.

While picking coffee in Agua Dulce, Jorge learned the value of coffee—how to buy, sell, and recognize quality. Over time, he saved enough to purchase his first lots: El Apiario (The Apiary) and El Panal (The Honeycomb).

At that altitude, coffee wouldn’t grow at first, so Jorge planted corn while experimenting with new varieties until he discovered how to make coffee thrive. In 2022, after forty years of hard work and perseverance, his story came full circle when he purchased Finca El Limonar—the very farm where he picked coffee as a child.

The land was abandoned, but Jorge and his family restored it lot by lot, rebuilding the soil and nurturing it back to life through organic practices. Today, Jorge works alongside his children, who now manage much of the day-to-day operations across all three farms, caring for both the coffee and the family’s eight apiaries.

What began as the dream of owning a single coffee plant has become a legacy of resilience, family, and sweet, enduring growth.