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Looks like you're located outside the continental United States!
While we can't ship Royal NY Line Up boxes to you through our website, your coffee trader will be happy to help place your order and secure the best shipping rates for you.
Each year, Guatemala produces some of the most sought-after coffee in the specialty market. Over the next few weeks, we’ll be welcoming a fresh lineup of arrivals from Huehuetenango, one of the country’s most celebrated coffee-growing regions. From regional blends and producer associations to single-farm offerings, there’s a coffee for every roaster in these upcoming lots. Take a closer look at the coffees on their way to our warehouse and the producers behind each offering.
Coffee Coming Soon from Guatemala
This lot comes to us from La Democracia, a renowned coffee-growing region in Huehuetenango, Guatemala where farms are situated between 1,400–2,000masl. Warm winds from Mexico and cool mountain air create a unique microclimate, which protects coffee trees from frost and encourages slow cherry maturation.
Due to the region’s remote location, coffee production is largely driven by smallholder farmers. They often process their own coffee independently, creating a strong tradition of quality control that continues to define the region today.
This lot originates from San Pedro Necta, a region perched along the slopes of the Sierra de los Cuchumatanes. Coffee grows between 1,400–2,000masl, where rich soils and warm, dry winds help create ideal growing conditions. The region’s coffee culture is also rooted in generations of small-scale farming and indigenous traditions. Now, San Pedro Necta is recognized both for its coffee quality and commitment to sustainable farming practices.
El Panal, meaning “The Honeycomb,” is a natural lot produced by Vides Farms in La Libertad, grown between 1,350–1,650masl. In order to create this lot, producers handpick cherries and pre-ferment them for 36 hours. The cherries are then floated, sorted, and patio-dried for about 16 days.
This coffee reflects the combination of volcanic soils, careful processing, and dedicated producers that define the region. Founded in 1958 by Jorge Vides, the farm continues a long-standing commitment to quality Guatemala coffee.
El Sabino is a washed regional blend sourced from over 1,000 small and medium producers in La Libertad in collaboration with Vides 58. This project represents nearly two decades of work focused on strengthening farming practices, improving coffee quality, and building more resilient production systems across the region.
After harvest, cherries rest for 36 hours before sorting, depulping, and fermenting. The coffee is then patio-dried for 12 days and turned regularly.
Sustainability is at the core of this project, with an emphasis on environmental conservation, responsible agriculatural practices, and long-term social impact.
Finca Buena Vista is a coffee farm in Petatán, Guatemala, managed by Nicolás Cota Cota and situated at 1,750masl. Nicolás dedicates nearly 90% of the farm’s 3.9 hectares to coffee cultivation, backed by a 10-year long history of coffee production. The farm uses a traditional washed method to produce the approximate 5,500lbs it exports annually, a process that includes fermentation and careful drying.
Today, Finca Buena Vista continues to focus on quality while investing in improvements to support its long-term specialty coffee production.
This lot comes to us from Finca El Tesoro, located at approximately 1,600masl in La Democracia, Huehuetenango. Owner Juan Adalberto Villatoro Cruz manages about 22 hectares of coffee-growing land on the farm, which has over 25 years of production experience. Annual production on the farm averages around 20,000lbs, and the coffee undergoes traditional washed processing following harvest.
The farm continues to invest in technology and expansion to further improve quality and productivity.
Finca Salay is owned and operated by Otilio López Jiménez in Santiago Chimaltenango, located at about 1,700masl. The 3.4-hectare farm grows a few different varieties and produces about 6,000lbs of parchment coffee each year. This coffee also undergoes a traditional washed process, which includes 24 hours of fermentation and 3–6 days of drying, depending on weather conditions.
Since acquiring the farm in 2010, Otilio has dedicated himself to producing quality coffee and continuing the agricultural legacy of the land. With more than 16 years of coffee-growing experience, Otilio is focused on sharing his coffee with consumers around the world.
This lot comes to us from members of the Association of Specialty Coffee Producers of Huehuetenango (ASOPCE), an organization founded in 2015 to help connect producers with specialty coffee markets. Today, ASOPCE represents more than 450 members, most of whom are smallholder farmers cultivating coffee between 1,500–2,000masl.
ASOPCE provides technical assistance, access to credit, and commercialization support, helping producers improve quality while promoting environmentally and socially responsible farming practices. Beyond coffee production, ASOPCE supports a variety of community initiatives and also operates a dedicated women producers program. Through their commitment to quality, sustainability, and community development, ASOPCE continues to create opportunities for producers while delivering exceptional coffees to specialty markets around the world.
We’re excited to add these Guatemalan coffees to our offering sheet! To learn more about upcoming arrivals and what’s new at RNY, subscribe to The RNY Source.
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