Pull up a Chair
A single origin coffee from the Guatemalan region of Huehuetenango. Dive in, or scroll to read more.
Freshly Roasted with Fast & Free 1st class delivery.
Prefer to try before you buy?
The warm, windy climate and on-farm processing make this coffee truly exceptional. Take a sip, and you’ll find the full-bodied flavour of grape, chocolate and toffee all elevated by sweet orange zing.
Our 250g & 500g bags are recyclable too.
The nuts and bolts
Huehuetenango – Guatemala
Mixed (including Caturra and Bourbon)
800 – 2000 metres above sea level
Speciality, UTZ and Rainforest Alliance
What does this all mean?
Check out our Jargon Buster.
Tell me more.
A beautiful coffee that showcases the best of Guatemalan beans: creamy chocolate and shard-snapped toffee taken to new heights with the sweet zing of orange. Yum!
How to Brew
While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.
Check out our brew guides for making coffee too.
Behind the Scenes
This lovely coffee is grown in Huehuetenango, the highest coffee-cultivating region in Guatemala. Huehuetenango means ‘Place of the Ancients’ in Nahuatl and is just right for growing coffee. Rivers and streams wind through remotely-dotted smallholder farms, many of which nestle beneath the area’s tall mountains. The high altitudes and warm winds blowing from Mexico create prime coffee conditions that protect the crop from frost. This also extends the growing and fermentation times, which allows more complex flavours to develop in the beans.
Guatemalan coffee is famed for its high quality and artisanal processing methods. The remote location of many farms means that producers often operate their own mills and process the harvested cherries on-farm. As well as enhancing the traceability of the beans, this individualised approach creates coffees of supreme quality.
Huehuetenango is known for its small-scale processing methods, with each farmer putting their own artisanal stamp on well-established techniques. This coffee is harvested between November and May and, thanks to the dry climate, is sundried on small patios.
Scores on the Doors
We only source and roast speciality coffee. For a coffee to become speciality, a process known as coffee cupping is used to determine its score. If the score is less than 80, it won’t be given the ‘speciality’ title. Each coffee is scored on a number of things such as the taste, aroma and mouthfeel. Take a look at our page all about coffee cupping for more information.
Here at Two Chimps, we hand roast coffee. We never ‘over roast’ any of our coffees though, simply because we don’t need to! We use the roasting process as a way of showcasing the natural flavours and aromas from the coffee. If a particular coffee is roasted too dark, these flavours and aromas will be lost, and instead, you will find burnt and bitter notes. Because our coffees are of such high quality, we don’t need to roast darker to hide any bad flavours. All of our coffees have a natural sweetness, and we give this sweetness room to shine through.
Each of our coffees has an individual and unique flavour. Some have notes of chocolate, while others can be more fruity for instance. The coffee farmers across the globe work incredibly hard to ensure they are only supplying the best product. We like to think we do the same.
Why buy speciality coffee from us?
No matter how much, or how often you purchase freshly roasted coffee from us, you are helping the coffee farmer and the workers who produce such amazing coffee. We always pay between 30 and 150% more than the ‘going rate’ for our green coffee beans. The more we pay, the more gets back to the farmer. In turn, this means the farmer has the opportunity to continuously improve the harvest, along with better living conditions for their staff.
With the help from an importer, we keep the supply chain as shot as possible. This way we can be certain that a higher percentage of what is paid for green coffee makes it back to the farm and its workers.
Thank you, you are helping to make a big difference.
Where does the name come from?
You thought you were just popping in to say hello. But then you see that the kettle’s on. And the biscuits are out. Oh, why not, let’s take a coffee break – just pull up a chair!