Guatemala CoE #2 OOAK Bella Elizabeth

Producer Erwin Humberto and Argueta Herrera
Farm Bella Elizabeth
Municipality San Pedro Necta
Department Huehuetenango
Region Western Highlands

Sun Exposure Shade Grown
Farm Size 7.86ha
Altitude 1,370-1,670m
Latitude 15.55957
Longitude 91.7824

Variety Typica, Bourbon, Caturra, Mundo Novo, Pache Verde, Catuaí
Process Washed
Fermentation Submerged after pulping
Drying Patio dried

Harvest Year 2025

Flavor Peach, Tropical Fruits, Jolly Ranchers, Underlying Floral
Descriptors Juicy Acidity, Clear and Transparent, Fruity Sweetness

About this coffee The farm was founded in 1954 and passed hands over several years before being divided up in 2000, when Erwin’s father planted a number of new coffee varieties – Caturra, Catuai, and Pache Verde. Upon his father’s passing, Erwin took responsibility of the farm, and then named it Bella Elizabeth after his daughter, Ana Elizabeth.

Erwin has been quality focused since those early days and has faced a number of challenges over the years, from the Coffee Leaf Rust epidemic in 2015, through to the recent pandemic, and migration of workers. However, he has remained true to his idea of quality, winning numerous awards in both regional competitions and the Cup of Excellence.

The role of the One of a Kind (OOAK) category within the Cup of Excellence is massively important – allowing room for producers who otherwise have not renovated their farms with “exotic” varieties to have a level playing field and be cupped and graded for what they are – truly beautiful coffees. This lot is almost a garden variety mix of what is grown at Bella Elizabeth and cups out incredibly well. During the competition, it consistently ranked among the favorites, finally winning second place overall.

This coffee is tradition through and through. A mix of ripe cherries from across the farm, that include Bourbon, Caturra, Typica, Pache Verde, Catuaí, and Mondo Novo are floated and sorted before pulping, then submerged during fermentation to break down the remaining mucilage before being slowly dried on the patio. The cup is clean and bright, with a profile from washed traditional varieties that is becoming increasingly rare to see on many menus.