Arguably the most consistently solid coffees in Central America come from Guatemala, which has returned to form following the devastating roya blight in 2012 which sadly wiped out a good 80% of coffee production. We tend to favor offerings from Huehuetenango and Antigua, home to the "classic" chocolatey and nutty/fruity profiles associated with this origin, but have embraced other like Acatenango and Coban. Expect smallholder farmer cooperatives and some farmgate level small producers.