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Guatemala Huehuetenango Cooperative Asodiett Txol Xaq
$5.00 - $289.42
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Country: Guatemala
Region: Caserio Tuiboch, Aldea Mash, Todos Santos Cuchumatán, Huehuetenango
Farm: Asodiett Cooperative
Coordinates: 15°33'01.5"N 91°43'20.7
Farmer/Grower: 30 coffee growing families
Lot ID: Txol Xaq
Varieties: Typica, Bourbon, Caturra, Catuai, Pache
Processing: Washed
Altitude: 1500-1800 m.a.s.l.
Grade: SHB
Marks: 011-0890-0013
Reference ID: HA-26132-03
Humidity: Coming soon
Density: Coming soon
Harvest Date: March, 2026
Arrival Date: August, 2026
SCA Cupping Score: Coming Soon
- Fragrance and aroma of cocoa and orange blossom. Flavors of milk chocolate and sweet hazelnut with an aftertaste of berries and orange blossom. Bright citric acidity with a heavy body and creamy mouthfeel.
- This is a very approachable coffee to roast and comes out great at different roast levels. From a light-medium roast to dark-medium roast (about 70 to 85 Agtron) is where the sweetness will be pronounced while maintaining some of the subtle fruit and citrus notes. From dark-medium to dark (about 70 to 50 Agtron) is where you will find a lot of chocolate and caramel notes while muting the citrus acidity. Check out our Roast Approach on this coffee here.
The cooperative is formed by 30 coffee producing families
growing coffee from 1,500 to 1,800 meters above sea level.
Each producer manages the washing of their coffee in a traditional washing tank. The cherries are depulped and fermented in water for approximately 24 hours before being manually washed and moved to dry on patios for 10 to 12 days.
Many of the families also produce textiles in addition to coffee in order to supplement household income. The cooperative was an initiative of the community leader, founder and current president of the association, Macario Calmo. The idea to organize came from the need for financial aid for the community to continue the production of coffee and to provide for the other families in the town. Together they have achieved international recognition for consistency and quality while continuing to receive support from different organizations to improve their quality.