Every time I travel to Guatemala, it’s a balm for the soul. Guatemala is a very special country, and not just because I’m half chapín (Guatemalan) — what really makes it special is its people and landscapes, which have earned it the name “the land of eternal spring.” This time I went mostly in vacation mode with my sister, but I never miss the chance to visit my coffee friends there. So I decided to put together a lightning-round Cuela Coffee Journeys at the roastery of José Miguel Echeverría, better known in the coffee world as “Teco.” Teco and I have had a great relationship since 2019, when I met him at the Coffee Festival in Antigua, Guatemala. I took my first course on alternative brewing methods with him, and the rest is history. Years later, I also took continuing education courses in roasting and cupping with his wife, Salomé Puentes, a true genius in coffee education.
Teco is a roaster, Q grader, and barista. As a barista, he’s had the great blessing of winning the national barista championship twice, in 2014 and 2024. You can imagine the caliber of professional he is when it comes to coffee. Something else, and very important, that I take away from Teco is that coffee is just a product of hospitality. With him I learned that when we work in this beautiful industry, every barista should focus on delivering a coffee-based experience. You don’t sell coffee — you share a story full of service and hospitality for lovers of good coffee.
Whenever I go to Guatemala, I can’t come back without bringing a few bags of beans, and there’s no better place than Teco Coffee House. This time you’ll be able to try three varieties of Guatemalan coffee: a Washed Bourbon, a Caturra “Honey,” and the most exotic of them all, a Natural-process Geisha. The Bourbon is a classic Guatemalan flavor profile — when you try it, you’ll pick up notes of chocolate, apple, and panela. Then the Caturra Honey, with notes of dark honey, plum, and cacao. And finally, the Natural Geisha. I want to pause here, because this variety is the most exotic in the world for the sheer complexity of its flavors. These coffees have sold for over $400 a pound — a crazy price. When you try this Geisha, you’ll notice notes of flowers, black tea, hibiscus, passion fruit, and a very silky body.
Guatemala’s coffee industry and Puerto Rico’s are very different. Guatemala’s is far more developed, from farm to barista, and this is a great opportunity for Puerto Rico to keep learning from countries that are ahead of us. From my perspective, industries improve when consumers start trying different experiences that push them to demand better coffee. I’m a proud Puerto Rican, and I always say Puerto Rican coffee is the best for its perfect balance of sweet and bitter with low acidity. Still, I’ll always keep my eyes open and my ears receptive to keep learning from the best in the world, so I can bring that back to Puerto Rico’s coffee industry. I hope you enjoy your Guatemalan coffee and keep enjoying the best coffees Puerto Rico has to offer.
