Peak Season / Guatemala

Varietal: Caturra, Pache

Process: Washed 

Farm: Finca La Cumbre

Producer: Rosendo Domingo

Geography: Huehuetenango, Guatemala

• Introducing Peak Season, a single origin coffee from Petatán, Huehuetenango, produced with dedication by second-generation farmer, Rosendo Domingo. Nestled at a high point near Petatán, the farm’s name, La Cumbre, reflects its elevated position in the lush Guatemalan highlands, where the unique microclimate and high altitude contribute to the exceptional quality of the coffee.
• Rosendo’s commitment to their craft shines through every step of the process. They ensures that only the ripest cherries are picked, and they are depulped on the same day to preserve freshness. The coffee undergoes a meticulous fermentation in water for 36 to 40 hours, followed by a careful washing process. During drying, Rosendo’s methodical approach shines again, as they initially dries the beans in thick layers to control humidity before gradually thinning the layers under the sun for five days, bringing the coffee to the ideal 12% humidity. Every batch is then hand-sorted, ensuring only the finest beans make it through, free from defects or impurities.
• La Cumbre represents not only the high quality of Huehuetenango coffee but also the Domingo family’s journey toward a better future. For over 30 years, coffee has been the lifeblood of their farm, providing a path to prosperity. Today, Rosendo continues the legacy alongside his two sisters, with plans to refine their washing techniques and explore honey and natural processes.
• In each cup of La Cumbre, you’ll taste the care, tradition, and vision of Rosendo and his family. Expect vibrant acidity, deep sweetness, and a silky body—a coffee that reflects the high peaks of Petatán and the dedication of the people who cultivate it.