Organic Guatemala Tojquia

In Guatemala, nearly all coffee farmers—every one of our producer partners—are campesinos: rural and indigenous smallholder farmers. These producers typically manage about five acres of land, with some farming as little as two. Most grew up immersed in coffee production or agriculture and continue this path because it reflects their historic values, worldview, and cultural traditions. They take immense pride in producing coffee.In the past, many categorized Guatemalan coffees as midlevel or commodity grade.

Today, more people recognize Guatemala as a source of exceptional coffees with diverse and vibrant cup profiles. While many of the most celebrated coffees come from large, wealthy farms, we have discovered remarkable quality among smallholder organic farms organized cooperatively in the remote highlands of Huehuetenango.Here we partner with the CODECH Cooperative to source coffees for some of our most beloved blends, including Flyway, Heartstrings, Big Dipper, and Harvest.

We also offer a wide range of micro lots that highlight the diversity of flavor profiles and unique qualities nurtured by this cooperative. What sets CODECH apart is its strong commitment to quality and organization. From their lab to their receiving bodegas to the farms, CODECH invests heavily in training both staff and farmer members. Their work produces coffees that capture the flavors we treasure from Huehuetenango, from comforting chocolate forward profiles to vibrant fruit driven micro lots.

Porfirio embodies the spirit of a campesino. His farm spans just over seven acres, where coffee trees grow beneath native shade, surrounded by flowers and shrubs. Each day he wears traditional Mam attire, the indigenous dress of his people in the western highlands of Guatemala. Earlier this year we visited him to talk about his life in coffee. For him, coffee is not only an occupation but also a legacy: a torch passed down from his parents, rooted in cultural preservation through farming and way of life.

Although humble and reserved, Porfirio welcomed us with warmth and humor as we shared local beers during the long hike to his farm. As we translated from Mam to Spanish to English, his eyes lit up when he learned that he had placed third out of sixty five farmers in the annual CODECH cupping competition, which we had the honor of co-judging.Porfirio continues to produce complex and beautiful coffees while preserving traditional farming methods and indigenous culture for future generations. 

Altitude: 1800 Meters

Varietals: Caturra, Bourbon, Anacafe, Sarchimor

Process: Depulped, dry fermented for 24-28 hours with a secondary fermentation underwater for 12-24 hours, dried on patios.

Harvest: January - April 2025

Region: San Martin Cuchumatan, Huehuetenango

Guatemala produces some of the most exceptional coffees in the world, and many of the finest come from our friends at the CODECH Cooperative. Through years of collaboration, the team at CODECH has highlighted several remarkable farmers whose coffees consistently impress us with layered sweetness and complexity. For the fourth consecutive year, Porfirio’s coffee stands out as the best from the cooperative. This year’s harvest shines with lively tones of cranberry and a touch of lemon, followed by juicy hibiscus and a finish that lingers with dark chocolate and delicate floral notes.