Los Ancestros


Los Ancestros coffee grows along the mountains that surround the Mayan archaeological site of Zaculeu in western Guatemala, which was once the pre-Columbian capital of the Mam Kingdom. Huehuetenango’s past is marked by an intense history, beautiful temples and ancient civilizations that are reflected in the intense fruity notes of the Los Ancestros community lot.

The department of Huehuetenango was founded in 1866, and history says that during the conquest, the Indigenous people who accompanied the Spaniards changed the name to Ueuetenango. This is interpreted in the Nahuatl language as the “place of the elders.” Another theory is that it could be in honor of a tree called Ahuehuetle, which grows along the rivers and streams in this department.

Since 2016, we have worked year after year with small and medium scale farmers, and today we work with more than 80 farmers in this department, producing coffees with strong notes of red fruits, lime, honey, chocolate, and vanilla. The diversity of microclimates, combined with the diversity of altitudes within the region, and the endless commitment of these coffee growers make it possible to produce amazing coffees such as Los Ancestros.

Farm Varieties
Average Farm Size

0.52 – 5 Hectares


San Pedro Necta, Santa Barbara, Union Catinil, San Antonio Huista

1,200 – 1,900 MASL
Technical info

January – April

Processing Method

Washed. 18- 36 hour dry fermention.


Ingas, chalum, and native trees.

Drying Method

Sun-dried on concrete patios, raised beds and nylon tarps.