Guatemala - Los Dos Socios
ORIGIN - GUATEMALA
REGION - HUEHUETENANGO
FARM - LOS DOS SOCIOS
OWNER - CONCEPCIÓN VILLATORO
ALTITUDE - 1700M
VARIETIES - CATUAI, BOURBON, CATURRA
PROCESS - WASHED
Huehuetenango is perhaps the most famous, and difficult to pronounce, coffee producing region in Guatemala. Located in the northern highlands, this area is known for containing the highest altitude (non-volcanic) mountains in all of Central America.
High altitude areas like Huehuetenango create micro-climates that are relatively dry and cool, slowing the maturation of the coffee plants and allowing for prolonged bean development. This extended growing process helps to produce hard beans that contain a high concentration of sugars, which add sweetness and complexity to brewed coffee.
Due to the incredibly steep terrain, Huehuetenango is isolated from most urban development. The remoteness of the region forces farmers to process their own coffee. Fortunately, Huehuetenango has an abundant number of rivers and small streams, making it relatively easy for producers to set up mills.
Many producers in Huehuetenango are third or fourth generation farmers, who take immense pride in the quality of their coffee. Conventional farming practices are passed down from generation to generation; however, tradition has not hindered the adoption of new technology. Producers have embraced modern agricultural practices in an effort to continuously improve their farming.
Concepción Villatoro purchased Los Dos Socios (“the two partners”) in 1990, and has been growing and harvesting coffee ever since. The farm sits along a steep mountainside covered with mature Bourbon trees, and Concepción has developed his own techniques for harvesting along the treacherous terrain. Concepción proudly operates the farm with the help of his eldest son, and hopes topass down the farm (along with his agricultural expertise) to his grandchildren.