GUATEMALA Alotenango Natural

PROCESSING: Natural; SCA Score: 85 points.
Flavor Profile: Chocolate-forward profile with notes of dark chocolate, hazelnuts, cocoa nibs, and both sweet and tart red cherries.

All lots from the Alotenango group are located at elevations ranging from 1,200 to 1,600 meters above sea level, in the municipality of San Juan Alotenango, Sacatepéquez. The agricultural land is continually dusted with fine mineral particles, sand, and volcanic ash from the active Volcán de Fuego. These materials contribute to nutrient-rich soils, which farmers balance by adding organic matter to maintain the health and productivity of their coffee plants.

The combination of high elevation, volcanic soils, and the area’s distinctive microclimate creates one of the most favorable ecosystems in Central America for growing Arabica coffee. Daytime temperatures generally range from 20 to 26°C, while nights are considerably cooler, ranging from 10 to 18°C. These temperature differences significantly slow cherry development, allowing sugars to accumulate gradually and contributing to greater sweetness and a denser texture — characteristics that make this terroir so highly regarded.

Responsible land management and sustainable farming practices are an essential part of the training program. In their own words: “By developing skilled farmers, we help communities thrive, protect the land, and ensure that every harvest carries not only exceptional quality, but also opportunity and hope.”

Natural processing is a relatively recent practice in Guatemala, where washed processing has traditionally been predominant. Today, small quantities of naturally processed coffee are being produced on an increasing number of farms throughout Guatemala, demonstrating the willingness of Guatemalan producers to explore processing methods beyond the traditional approach.