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Guatemala Guaya'b Organic
Root beer, dark chocolate, caramel and nectarine
$19.60 - $54.60
Expression
Tasting Notes
Root beer, dark chocolate, caramel and nectarine
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Guatemala
Region
Huehuetenango
Producer
Asociación Civil Guaya'b
Farm
Guaya'b cooperative central wet mill
Craft
Variety
Bourbon, Catimor, Caturra, Sarchimor
Process
Washed
Fermentation
Depulped and fermented 36 to 48 hours, washed, density-classified in water channels, and patio dried to 11 percent moisture
Elevation
1,400 to 1,800 meters
Certifications
Fair Trade, USDA Organic, Smithsonian Bird Friendly
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Root beer, dark chocolate, caramel and nectarine
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Guatemala
Region
Huehuetenango
Producer
Asociación Civil Guaya'b
Farm
Guaya'b cooperative central wet mill
Variety
Bourbon, Catimor, Caturra, Sarchimor
Process
Washed
Fermentation
Depulped and fermented 36 to 48 hours, washed, density-classified in water channels, and patio dried to 11 percent moisture
Elevation
1,400 to 1,800 meters
Certifications
Fair Trade, USDA Organic, Smithsonian Bird Friendly
Roast Level
Lighter Darker
A daily coffee that holds up to a slow pour-over
Asociación Civil Guaya'b grows this washed community lot around Jacaltenango, Huehuetenango, where member farms sit between 1,400 and 1,800 meters in the Cuchumatanes mountains. The roasting team gets root beer, dark chocolate, caramel, and nectarine, with balanced acidity and a medium body. It has enough clarity for a slow pour-over and enough sweetness to carry your everyday cup.
The process is classic and carefully run: ripe cherry is depulped, fermented 36 to 48 hours, washed, density-classified in water channels, and dried on patios to 11 percent moisture. That longer fermentation gives the cup a little more texture than many washed Central American lots. We roast it at a medium profile so the root beer and dark chocolate stay grounded while the caramel and nectarine stay visible. If you like clean coffees with soft fruit and a steady finish, this one clicks fast.
A cooperative named for mutual aid
Guaya'b was founded in 1998 in Jacaltenango, and its name means mutual aid in Popti'. The cooperative is built from indigenous Maya families across Popti', Q'anjob'al, and Mam communities, with Royal Coffee documenting 634 contributing farming families for this lot. Members grow coffee and honey, giving the cooperative more than one source of agricultural income. Royal has been buying here since the 1990s, close to the cooperative's founding window.
Lucas Silvestre García has managed Guaya'b for over two decades. He grew up about 25 kilometers from Huehuetenango town in a community without roads, electricity, or running water, studied agricultural sciences, and still farms his own two hectares of Bird Friendly organic coffee. This lot carries three certifications: Fair Trade, USDA Organic, and Smithsonian Bird Friendly. Bird Friendly starts with organic production, then adds audited shade standards, and Fair Trade premiums fund services including harvest-season childcare and low-interest loans for members.
One wet mill, hundreds of farms, one standard
Most Huehuetenango smallholders process coffee at home because the terrain makes aggregation difficult. Guaya'b centralizes the wet-mill step, with producers delivering ripe cherry to the cooperative mill in Jacaltenango. The coffee is depulped, fermented 36 to 48 hours, washed, and density-classified in water channels. After washing, it dries on patios in the sun until it reaches 11 percent moisture.
That central mill gives the cooperative one shared quality-control point across hundreds of farms. Fermentation time, washing, water-channel sorting, and drying targets hold more consistently than they would across scattered family mills. The payoff is in your cup: root beer sweetness, dark chocolate depth, caramel, and nectarine brightness. Technical to make, easy to drink.
Brewing Guides
Brew Guatemala Guaya'b Organic like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium (like table salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 2:45 - 3:30 min |
| Yield | 300-320g |
Use a Kalita Wave or V60 with a steady pour. A slightly longer brew develops caramel sweetness while keeping the nectarine clear.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like sea salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:00 - 5:00 min |
| Yield | 400-450g |
Stir gently at the start and decant right after pressing. French press emphasizes root beer, dark chocolate, caramel, and the coffee's medium body.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 26 - 31 sec |
| Yield | 38-42g |
Pull a slightly longer ratio to keep the fruit and sweetness open. Works well straight or with milk when you want dark chocolate and caramel to lead.
Try coffees like this one, on your schedule.
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You set the schedule, adjust or cancel anytime.
Fair Trade, USDA Organic, and Smithsonian Bird Friendly describe specific standards behind the lot. Guaya'b grows it under audited organic and shade criteria, and Fair Trade premiums fund services including harvest-season childcare and low-interest loans for members. The cup has a clear sensory center: root beer, dark chocolate, caramel, and nectarine, with balanced acidity and medium body.
Asociación Civil Guaya'b produces this lot in Jacaltenango, Huehuetenango, and Lucas Silvestre García has managed the cooperative for over two decades. Royal Coffee documents 634 contributing farming families for this lot. The cooperative includes Popti', Q'anjob'al, and Mam communities and has been active since 1998.
Smithsonian Bird Friendly starts with organic certification, then adds audited shade and habitat requirements: meaningful canopy cover, canopy height, native tree diversity, and multiple canopy layers. It's carried by roughly 1 percent of the world's coffee. Guaya'b holds Fair Trade, USDA Organic, and Smithsonian Bird Friendly certifications.
Guaya'b means mutual aid in Popti', one of the Maya languages spoken around Jacaltenango. The name reflects how the cooperative runs: families pool coffee and honey production, share wet-mill infrastructure, and use Fair Trade premiums for services like harvest-season childcare and low-interest loans.
Producers deliver ripe cherry to the cooperative's central wet mill. It's depulped, fermented 36 to 48 hours, washed, density-classified in water channels, and dried on patios to 11 percent moisture. Centralizing that step keeps the cup clean across a lot built from many small farms.
Start with a 1:16 ratio, 93°C / 199°F water, and a medium grind for pour-over or drip. A Kalita Wave emphasizes dark chocolate and caramel, while a V60 keeps the nectarine more visible. French press adds body, and a longer espresso ratio works well when you want dark chocolate and caramel to lead.
