Where in the world?
REGION
Huehuetenango, Guatemala
Producer
Nery Pablo
ALTITUDE
1550-1600 MASL
VARIETY
Caturra, Bourbon
PROCESS
Washed
TASTING NOTES
Black Grape, Almonds, Fudge
WHAT’S THE STORY?
Nery’s coffee is a classic expression of Huehuetenango: juicy acidity, comforting sweetness, and plenty of complexity. We roast it to highlight those qualities, and this season’s crop is tasting particularly comforting, with its signature fruit character joined by rich notes of nuts, fudge, and sweet pastry.In the cup: As a filter coffee, it offers juicy grape-like acidity balanced by gentle chocolate and toasted nut notes. As espresso, the fruit shifts towards ripe pear, pairing beautifully with frangipane sweetness. With milk, its sweetness becomes even more pronounced, creating a balanced, approachable coffee that never lacks interest.
Like much of Guatemala, Huehuetenango is feeling the effects of climate change. Warmer temperatures and increasingly unpredictable rainfall are making it harder to produce the bright, sparkling coffees the region is known for. While altitude still plays an important role, healthy soils, careful farm management, and thoughtful processing are becoming even more critical.Nery is part of Primavera’s sustainability programme, which supports producers through regenerative farming practices. The project includes biochar ovens, which improve soil health and water retention, and vermiculture systems that transform coffee pulp into nutrient-rich compost. Combined with shade tree planting and ongoing agronomic support, these practices help farms remain productive, resilient, and less dependent on costly chemical fertilisers.As climate pressures and rising input costs continue to challenge coffee production across Central America, long-term relationships between producers and roasters become increasingly important. Supporting dependable producer partners like Nery helps sustain both exceptional coffee quality and the communities that make specialty coffee possible.About the producerNery Pablo is a second-generation coffee producer who inherited his farm in 2010. After joining the El Sendero Cooperative, he gained access to agronomic training, marketing support, and microfinance, leading to significant improvements in both quality and productivity.His farm, Paya’, takes its name from the Popti’ Mayan language, meaning “Birth of the River”, reflecting its mountainous location near the source of a river.Coffee is processed at the family’s home. After harvesting, cherries are pulped and undergo a slow 32-hour dry fermentation, made possible by the cool high-altitude climate. The coffee is then washed, soaked in clean water, and dried on patios for five to six sunny days, with hourly turning to ensure even drying. Nery’s wife oversees the processing and drying, and her attention to detail is reflected in the coffee’s clean, layered, and expressive cup.
James Says: “The first time I tried a great, well roasted Guatemalan coffee was one of those magic moments where you know something’s changed. You can’t taste coffee like that and then untaste it. It was when I’d stopped in for a brew with pioneering flame haired roasting legend Steve Leighton at HasBean coffee, about 16 years ago. I used to buy kilos of green at a time when I was still roasting on a Hot Top. He made some Guatemala El Bosque, and it was just all chocolate and cherry and juicy body and delicious clarity. And bearing in mind this was 16 years ago, and that was still a rare thing.”
