Waykan

Guatemalan coffee beans from the Regional Select program showcase the distinct profiles of the country’s diverse microclimates. Through this program, coffee is sourced based on cup quality and unique regional character, achieving a balance of “taste of place” with availability and price. The beans are picked at peak ripeness and depulped the same day or shortly after, then fermented for 12–48 hours, depending on the climate. Once the fermentation is complete, the coffee is thoroughly washed to remove mucilage and laid out on patios or raised beds to dry, preserving the beans’ vibrant and nuanced flavors.