Guatemala El Canchon

Most people look west when they think of Guatemala coffee. This one comes from the southeast, in Santa Rosa—a quieter region made up of small farming communities working plots that average just a few acres. It’s sourced through San Miguel, an exporter actively investing in overlooked regions and helping producers improve farm management and cherry selection.

With limited processing infrastructure at the farm level, San Miguel operates a central collection point where cherries are carefully received, floated, and depulped before fermenting for up to 18 hours. Drying happens in stages—first gently on patios, then finished in mechanical dryers—to preserve clarity and consistency. Final sorting and export preparation take place in Guatemala City under controlled conditions.

In the cup, El Canchon is bright but grounded. We tasted green apple, chocolate, and lime zest, with a clean structure and an easy, refreshing finish. A thoughtful expression of a region that’s just starting to get the attention it deserves.