Guatemala Agricola Chicoj (Filter)

From the Cobán region of Guatemala — a place so consistently cloudy and drizzly that locals have a word for it: chipi-chipi, the incessant light mist that blankets the mountains year-round. It's under that mist, in humid highland soils, that the Cooperativa Integral Agrícola Chicoj has been growing coffee for over 40 years.

In the cup: pineapple, fruit punch and mild dark chocolate. Bright, tropical and syrupy sweet — with a tangy acidity that keeps it lively from first sip to last.

Vibrant. Tropical. Unexpectedly fun.

Flavour notes

Pineapple. Fruit Punch. Mild Dark Chocolate.

Natural process. Strong tangy acidity. Syrupy sweetness.

You've got questions, we've got answers.

Who is the Cooperativa Chicoj?

A cooperative of smallholder farmers from the Chicoj area of Cobán who joined forces over 40 years ago to get better prices and better market access — and have been doing it together ever since. The cooperative owns the land the farms sit on, processes the coffee centrally, and feeds resources back to its members. They hold seven certifications including Organic, Fairtrade and Kosher — not because it looks good on a bag, but because it's how they operate. When coffee rust devastated Guatemalan production in 2012, the cooperative didn't fold — they replanted, adapted, and kept going.

Why does Cobán produce such interesting coffee?

The region sits under near-permanent cloud cover and Atlantic-driven rainfall — what the locals call chipi-chipi. That persistent mist, combined with high-elevation limestone and clay soils, creates a slow-ripening microclimate that builds complexity and sweetness in the cherry over time. It's not the most glamorous growing condition, but the coffee doesn't care about the weather. It just keeps delivering.

What does natural process mean for this coffee?

The whole cherry is dried intact — no pulping, no washing. The fruit dries around the bean over several weeks, and the sugars from the fruit skin and pulp transfer directly into the coffee. The result is that tropical fruit intensity you get in the cup: pineapple, fruit punch sweetness and a syrupy body that a washed coffee simply can't replicate. It's a bolder, fruitier profile — and it works beautifully for filter.

Is this espresso or filter?

Roasted for filter. The pineapple and fruit punch notes open up with longer brew times — V60, Kalita, Aeropress and batch brew will all do it serious justice. The mild dark chocolate underneath gives it enough body to stop it feeling thin or one-dimensional. If you want something bright and tropical in your morning cup, this is it.

Will it be too fruity or too acidic?

The acidity is real — this is a tangy, lively coffee — but it's balanced by the syrupy sweetness and the dark chocolate base. Think tropical fruit salad with a bittersweet edge, not sharp or sour. If you enjoy brightness in a cup, you'll love this. If you prefer something flatter and roastier, this probably isn't your one.

Roasted fresh, shipped fast.

We roast five days a week and dispatch daily before 1pm. Every bag is stamped with the roast date — because a cooperative that's been perfecting its craft for 40 years deserves to land in your cup at its freshest.

No grinder? No worries.

Choose your brew method at checkout and we'll grind to suit on our commercial grinder. Filter grind recommended for this one.

Origin: Guatemala

Region: Cobán

Producer: Cooperativa Integral Agrícola Chicoj

Variety: Bourbon, Catimor, Caturra, Maragogype, Pache

Process: Natural

Altitude: 1,340 MASL

Harvest: September – April

Notes: Pineapple, Fruit Punch, Mild Dark Chocolate