In the high mountain region of Huehuetenango, Guatemala, Arcenio Castillo tends his farm with an attention that borders on devotion. He grew up working beside his father, learning to read the slope of the land and the rhythm of the harvest long before owning a plot of his own. Today, his farm, Vista al Bosque — “view of the forest” — looks out over valleys cooled by mountain springs and shaded by native trees.
Arcenio’s Maragogype variety, known for its large beans and delicate sweetness, is processed using the washed method, where the fruit is removed before fermentation to create a cup that’s bright and structured. Cherries ferment for about a day and a half before being washed and dried slowly on patios, each step guided by timing and touch.
The result is a coffee that mirrors his approach: clean, balanced, and quietly indulgent. Notes of orange zest and nougat reflect both precision and patience, showing how mastery in coffee often grows through repetition rather than reinvention.
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