SHB EP Huehuetenango Joyabaj natural




Cup Profile

A fruit bomb with notes of cherry, strawberry, dragon fruit. The mouthfeel reminds of biting into a juicy cantaloupe melon.


Joyabaj is a community full of valleys, mountains and water springs, this generates a somewhat cold climate, thus generating a type of coffee with different attributes, depending on the soil and climate. FECCEG (Federación Comercializadora de Café Especial de Guatemala) has had associates in San Martín Jilotepeque since 2013 and since then has known the area of production of 13 municipalities surrounding Joyabaj where the commercial tradition is mature coffee. The harvest, collection and selection of the coffee beans are carried out by the members of the family of each producer. Not all members of the communities have means of transportation to transport their coffee, so there are people in charge of transporting the cherry coffee to the Joyabaj wet mill. At the Joyabaj wet mill, the cherry coffee harvesting process begins with a selection process that eliminates floating coffee beans. The next step is the fermentation of the coffee with the husk, which lasts an average of 8 hours, followed by the process of transfer to the drying patios or african beds. The drying process lasts approximately 8 to 10 days. Manual movement is carried out so that the drying process is uniform and daily control is carried out to guarantee control of the drying process. The natural coffee is transferred to the FECCEG Quetzaltenango facilities, where a record of production, wet processing and storage is kept. When the coffee enters the dry mill, the coffee quality reports are delivered to the storage staff for traceability.


Joyabaj, Quiche




1600 - 1700 m.a.s.l.


Catuaí, Caturra, Bourbon


January - April




various farms

Bag Size

30kg GrainPro

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