El Witano, Guatemala

Produced by Marvin Soliz in the highlands of Huehuetenango, El Witano sits near Guatemala’s border with Mexico in the small community of El Coyegual, San Antonio Huista. The farm’s name comes from the local Witano tree, reflecting the close connection between the coffee and the landscape it grows in.
At 1,550–1,650 metres above sea level, the cooler mountain climate slows the maturation of the coffee cherries, allowing more time for sweetness and complexity to develop. Combined with careful washed processing, this creates a beautifully clean and vibrant coffee—one that is far from the traditional Guatemalan profile of chocolate and nuts, offering instead bright fruit notes and a lively character.
Marvin is a second-generation coffee producer, inheriting the farm his parents planted around 30 years ago. While Marvin also spends time working as a migrant labourer, his brother Antulio helps manage the farm day-to-day, ensuring the family’s attention to detail continues through every harvest.
Quality starts in the field. Marvin works closely with coffee pickers to select only the ripest cherries, carefully monitoring harvesting to ensure the best possible lots. At the mill, each batch is meticulously processed, with depulpers calibrated at the start of each season, cherries sorted to remove defects, and coffees fermented for 36 hours before being washed and dried slowly on patios.
Growing Caturra and Bourbon varieties across just 2 hectares, El Witano produces around 4,140kg annually. With careful farming, thoughtful processing and generations of knowledge behind it, this is a coffee that perfectly represents what we value in our producer relationships: quality, commitment and a genuine connection to place.