Description
Huehuetenango — Guatemala
Finca El Apiario (Catuai)
Jorge Mendez
Region Huehuetenango • Process Washed • Variety Catuai • Elevation ~1,500–1,800 masl
RECOMMENDED ROAST: Light–Medium (City+ to Full City)
QUALITIES: sweet • clean • syrupy body
CHAFF LEVEL: Medium
Flavor Profile
Winey • Semi-Sweet Malt • Dark Chocolate
Very sweet, juicy, and clean. Lighter roasts will highlight a bright, juicy body and clear stonefruit notes. As the roast progresses to medium, the body becomes heavier and more syrupy, as deep notes of black cherry and dark chocolate emerge, balancing the cup beautifully.
Roasting Notes
A Classic Washed Catuai
This is a dense SHB (Strictly Hard Bean) and is very easy and forgiving to roast. This 100% Catuai lot is versatile. Light roasts will favor the brighter notes but can come off a bit herbal. Medium roasts will mute the acidity slightly, developing the deep dark malty notes and they will continue to build into the dark roast marks.
TASTING NOTES — ROASTING NOTES
Light Roast (City+)
Citric — Winy — Soft Fruit — Herbal — Nutty - Slight Grassy
Medium Roast (Full City)
Balanced — Developed Malty Tones — Pinch of Citric — Semi-Sweet
Dark Roast (Full City+)
Fuller body — Dark Chocolate/Malt — Very Low acidity — Semi-Sweet - Nutty/Neutral
OUR DIRECT RELATIONSHIP
A Partnership Forged Over Years
Our connection with the Martinez family and the Vista Hermosa community is not new; it’s a direct trade partnership we have proudly cultivated for over a decade. We consider the entire family, not just as producers, but as friends. This lot comes from Jorge Mendez, Edwin Martinez’s uncle and one of the coffee patriarchs of the region.
We have worked with Jorge and his family for many years and have had the privilege of visiting the region in person. This mutual trust allows us to gain access to consistent, beautiful lots like this one from Finca El Apiario, ensuring quality that comes straight from the source.
THE PRODUCER AND THE FARM
Finca El Apiario
Jorge Mendez manages Finca El Apiario, which translates to “The Apiary” or “bee farm,” named for the beehives he also keeps on the land. As one of the family patriarchs, Jorge embodies the coffee wisdom and tradition passed down from the original founder, his father Juan Martinez.
The farm itself is located in remote, mountainous terrain, about an 8-hour drive from Guatemala City. The coffee plantations, growing at altitudes reaching 1,800 meters, cling to incredibly steep slopes. This “impossible terrain” creates unique microclimates and promotes slow cherry maturation, resulting in a denser, sweeter, more complex bean.
PROCESSING AND QUALITY
Meticulous Washing & 100% Catuai
Like the rest of the family, Jorge has meticulous control over his processing. **This lot is a classic Washed coffee.** The cherries are hand-picked, pulped, and then allowed to ferment for 24-36 hours. After fermentation, the beans are fully washed to remove all remaining mucilage and then carefully sun-dried on patios. This process is responsible for the exceptionally clean, juicy, and bright flavor profile in the cup.
Unlike other blended lots from the family, this lot is a 100% Catuai single-varietal. Catuai is prized in Central America for its hardiness on mountainous farms and its high potential for a clean, sweet cup with a lovely syrupy body. This single-varietal lot is a perfect showcase of the Catuai profile, offering a classic Guatemalan cup with notes of stonefruit, cherry, and deep chocolate.
DISCOVER MORE
Our Visit with the Family
For a deep look at our relationship with the entire family, their history, and the incredible landscape of Huehuetenango, we have documented our visit. The article and video are centered on Finca Vista Hermosa, but the story is that of the whole family, including Jorge. We invite you to read and watch it.
Click here to read the article and watch the video from our visit
Seasonality — Harvest (Guatemala)
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
Typical harvest window in Huehuetenango: Nov – Apr (peak Jan–Mar). Export shipments often depart 3–4 months later.
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