Los Capulines

Group of 10 medium and small-scale coffee producers from Huehuetenango

The Los Capulines blend grows in the Huehuetenango region in Guatemala. It is named after a wild fruit known as “capulin” from the Nahuatl term “capolcuahuitl” or as “tup” as the Quiché people in northwestern Guatemala call it. The fruits grow in small clusters, they are fleshy, and their color varies from black to red. It has a slightly malic acidic, citric and sweet flavor depending on its maturity. It grows in cloudy climates where it is possible to find other forest trees such as oaks and pines between 1,100 and 3,900 m.a.s.l.

This wild fruit is very common on coffee plantations and surrounding people’s homes. It blooms from January to April, just when the coffee in this area is ready to be harvested. Producers and locals usually use this fruit to prepare homemade jellies and jams, since it is a fruit with many healing and beneficial properties. Like this fruit, this coffee blend is delicious, sweet, and complex. The producers behind this coffee are small and medium scale. They are very committed to the production of specialty coffees, focused on varieties such as bourbon, caturra and pache and on improving drying and storage practices to guarantee their quality over time. We are very proud of the producers who strive every day to constantly produce outstanding coffees. This coffee has notes of raisins, capulin jam, dark chocolate, lemon, nuts with a balanced body and acidity.

Farm Varieties



La Democracia, San Pedro Necta, San Antonio Huista




1,100 – 1,650 MASL

Technical info

January to April

Processing Method

Fully washed and traditionally fermented from for 36 hours


Oak trees and native trees

Drying Method

Fully-sun dried on raised beds or cement patios