Rise from the Dead - Guatemala
Rise from the Dead - Guatemala
A medium roast, washed community lot from Huehuetenango, Guatemala. Brown sugar and walnut with a sweet, tangy orange-like acidity and a syrupy mouthfeel. Resurrection in a cup, this time from three long-term producer partnerships in the Guatemalan highlands.
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The Divine Details
The Sensory Sacraments
Awake, Awake O Sleeper. And Brew The Hell Up.
They say the grave can't hold you back, but sometimes you need a damn good cup of coffee to prove it. This time, Rise from the Dead comes from Huehuetenango, Guatemala: limestone soils, high mountain altitudes, cold nights and hot days coming together to produce something genuinely alive in the cup.
This isn't quiet coffee. Brown sugar and walnut up front, a sweet, tangy orange-like acidity, and a syrupy body that lingers. Coffees from this region often arrive later in the year because we wait for the last pickings to dry, so we can pay premium prices for them. Here, small farmers process and dry their own coffee instead of selling cherries to a local coyote, which means they keep the biggest piece of the pie for themselves.
This lot represents that commitment directly. Most sourcing models only reward a producer's highest-scoring microlots, leaving the rest undervalued. We wanted the opposite: a coffee built from a wide range of long-term partnerships, including the lots that shine brightest blended together.
Antonio Martínez farms in El Chalum, managing two lots, Cerro Verde and Lote de la Finca, planted with bourbon, caturra, San Ramón, and gesha. Relatively new to specialty coffee, he's already deep into experimentation: terracing, soil testing, and a blend of organic and chemical fertilization. This season, he spent much of his time amending soils for better nutrient absorption.
Tadeo and Benjamin Lopez, a father and son duo in San Antonio Huista, farm bordering plots with different philosophies. Benjamin spent five years as a post-harvest technician with Anacafé before committing full-time to the farm, leaning quality-forward with stricter fermentation and drying regimes. Tadeo's approach stays more old-school. Both intercrop coffee with avocado, peach, and native shade trees.
The 2026 season was a hard one, high fertilizer costs and inflation squeezed everyone. We paid a weighted average of Q2,036/qq directly to these producers, quetzals transferred straight to their accounts on delivery.
The name isn't just poetic, it's literal. Every time this coffee changes origin, it's still resurrection in a cup: clear, alive, and worth showing up for.