Guatemala Finca El Tarro

Origin 

This coffee comes from the steep, biodiverse mountains of Sacchumba, Tectitán in Huehuetenango, one of Guatemala’s most celebrated coffee-growing regions. The area’s clay-rich soil, cool mountain climate, and incredible altitude create the perfect environment for slow cherry maturation and exceptional cup clarity.

Producer

Meet Jaime Moralez Pérez, the steward behind Finca El Tarro. Fourteen years ago, Jaime planted his first coffee bushes on a small 0.88-hectare plot high in the mountains of Sacchumbá. He named his farm El Tarro after a native plant that grows there — a symbol of how closely his farm is tied to the land itself.

Originally a tomato grower, Jaime turned to coffee after realizing how well the altitude and soil favored the crop. With the help of his family, he has transformed El Tarro into a thriving small farm known for its careful cultivation and consistent quality. Over the years, he’s replanted trees, added shade cover, and fine-tuned every stage of processing — from hand-picking only the ripest cherries to managing fermentation and drying with precision.

At El Tarro, cherries are depulped with a disc pulper, fermented for about two days, then washed and sun-dried on patios. The result: a coffee that captures both Jaime’s deep dedication and the highland terroir of Huehuetenango — bright, sweet, and beautifully expressive.