JOT

Cielo Rojo — Huehuetenango

Guatemala · Natural

In the remote mountains of Huehuetenango, coffee grows in one of Guatemala’s most dramatic landscapes. Warm winds from the Mexican plains move through the valleys while cool nights slow the ripening of the cherries, allowing sugars and fruit character to develop gradually at around 1,650 meters above sea level.

The farm Cielo Rojo — meaning Red Sky — is divided into small plots, each shaped by slightly different soils, shade trees, and microclimates. These variations contribute to the depth and complexity found in the final cup.

This lot is processed using the natural method, allowing the fruit to fully influence the flavour of the coffee. After harvest, ripe cherries undergo careful sorting and flotation before being dried slowly on raised beds and patios for approximately 18–22 days. During this time the fruit sugars infuse into the seed, building the coffee’s deep sweetness and lush body.

In the cup, the profile is rich and fruit-driven. Stewed fig and yellow peach lead with soft sweetness, followed by bright red berry notes. As the cup settles, a smooth layer of creamy dark chocolate appears beneath a gentle floral aroma.

The result is a coffee that feels generous and expressive — a natural-processed Guatemalan cup with both depth and elegance.

Lush fruit.
Chocolate richness.
A vivid mountain-grown coffee.