Silvestre Velásquez

Nestled in the mountains of Tectitán, Huehuetenango, Ixconolí is a small community with deep-rooted coffee-growing traditions. Fertile soils, native forests and high elevations provide ideal conditions for producing specialty coffee. Here, Silvestre Velásquez and his family farm 1.3 hectares of land, where they cultivate Catimor, Bourbon and Caturra coffee varieties.

Clean, balanced and easy to enjoy, this washed Guatemalan coffee offers notes of sweet red apple and ripe blackberry, finishing with silky milk chocolate sweetness. Its versatile flavour profile works great as both espresso and filter.

Every harvest at Silvestre’s farm begins with the careful selection of ripe cherries, which are hand-picked, manually depulped and fermented for around 48 hours. Coffee is then washed and dried on patios for two to three days, with each lot closely monitored throughout. The result is a clean, balanced coffee that showcases the distinctive character of Huehuetenango’s high-altitude terroir.