Finca Calahute

Producer

Finca Calahute

Finca Calahute lies in San Pedro Necta, high in the mountains of Huehuetenango. Alfonso Anzueta Jr's grandfather bought land in the region in 1942 and first planted coffee a decade later. By the 1970s the whole farm had switched to coffee. In the early days, cherries were carried out by horse and mule. The journey to market took three days along dirt roads. Alfonso's father inherited the farm and expanded it from 100 to over 500 hectares. He built a reputation for specialty coffee before his death in 2015. The land was then divided between his three children. Alfonso Jr inherited Finca Calahute and continues to farm it with the same focus on quality that his father and grandfather built. We buy this coffee through Eduardo from Prisma, an exporter that works with specialty farms across Guatemala. We met Eduardo during a visit to the region in 2026.
Finca Calahute is a family farm in San Pedro Necta, Huehuetenango. Now run by third generation farmer Alfonso Anzueta Jr. We first cupped this coffee with our exporter Eduardo from Prisma Coffee during a visit to the region. Expect a sweet, milky cup from this washed Bourbon. Notes of purple grape, red apple and chocolate.

Finca Calahute grows on high mountain slopes in San Pedro Necta, where cool air slows the ripening of each cherry.

Finca Calahute grows on high mountain slopes in San Pedro Necta, where cool air slows the ripening of each cherry.

Finca Calahute covers 220 hectares between 1300 and 1800 masl in the Cuchumatanes mountains. Unlike most of Guatemala, the soil here is non-volcanic but still fertile. Average temperatures range from 18 to 25 degrees Celsius, with yearly rainfall between 1300 and 1800mm. The farm grows a mix of varieties: Bourbon, Caturra, Catuai, Pacamara and Geisha. Inga and Gravilea trees provide shade. This particular lot is a washed Bourbon. Workers handpick only ripe, red cherries. These are pulped and left to ferment in water for 18 hours. Once washed clean, the parchment dries on the patio. Workers turn it by hand so it dries evenly. After three days it moves to mechanical dryers for a slower finish. This unhurried process helps protect the coffee's quality. A farm this size needs many hands. During harvest, Finca Calahute works with local pickers from the San Pedro Necta area.