Tom’s First Origin Trip to Guatemala

After 14 years of roasting, our Head Roaster, Tom, finally made his first journey to a coffee origin. Tom is not just the mind behind our roasting, he’s also the hand behind the illustrations on every bag. So when he found himself in the highlands of Guatemala with the team from Primavera Coffee, surrounded by the very landscapes he’s sketched, it all felt surreal.

We sat down to talk about his experience, what it meant to him, and why he came back craving beans and eggs.

Who organised the trip, and who joined you along the way?

The trip was mainly organised by the amazing team at Primavera Coffee. I was joined by a really diverse group of coffee folks: roasters and company owners from places like Amsterdam and Texas. I was the only Brit in the group… and the only one who didn’t speak Spanish. That made things interesting!

Did the trip live up to your expectations?

The main goal was to finally meet the producers behind the coffees I’ve been roasting for years. After roasting for over 14 years, this was my first time visiting origin, which made it feel even more meaningful. And yeah, it totally delivered.

Can you walk us through key highlights?

We started in Antigua City, which was surreal. I’ve used it as a visual reference in my illustrations so many times, so seeing it in real life was wild. We met in Guatemala City, then flew in a tiny (but brilliant) plane to Huehuetenango. From there, it was trucks and winding mountain roads to reach the farms.

Some of the standout moments:

• Meeting producers: Each one had their own style and approach to growing and processing. Even with the language barrier, you could feel their passion.
• Visiting nurseries: Getting to see the early stages of coffee cultivation was a total eye-opener.
• Cupping sessions: Tasting freshly harvested coffees at origin? A complete dream. I felt really lucky to be there.

What’s one key takeaway or lesson you brought back with you?

That coffee is constantly evolving. So many hands and minds are involved in every step of the process, and each one brings something new to the table. It’s a real community effort.

After years of roasting Guatemalan coffees, how did it feel to see it all in person?

It was amazing. I thought I had a good understanding of what goes into coffee production, but seeing it with your own eyes is a whole different thing. The hard work, the care, the pride, it’s truly inspiring.

Did you buy or select any new coffee for Butterworth while you were there?

We’ve been working with Primavera for a while now, so nothing is finalised just yet. But I did get to cup the entire fresh harvest, which was incredible. Being one of the first to taste those coffees felt like a real honour.

How did you find Guatemala’s culture, food, and people?

I’m not the most seasoned traveller (even London throws me off!), so this was a big step for me. But Guatemala was beautiful, full of warmth and generosity. Despite my complete lack of Spanish, everyone was so kind and welcoming. Some of the producers even added me on social media! And the food? Let’s just say I’m fully converted to the beans-and-eggs lifestyle.

Any fun or memorable moments that stood out?

Definitely. The ride back from San Antonio Huista to the tiny airport in Huehuetenango took about three hours, and I decided to ride in the back of a truck for one last scenic moment. Got a bit sunburned, but no regrets. It was the perfect ending to the trip.

So… would you go on another origin trip?

EASILY. Next stop? Mexico, please!