Region: Huehuetenango Organisation: Smallholder to medium farmers
Altitude: 1,350 – 2000 meters above sea level
Variety: Caturra, Typica, Bourbon, Catuaí
Harvest period: January – April
Classification: SHB (Strictly Hard Bean) EP*
Special feature: From one of Guatemala’s remotest areas
*EP stands for European Preparation which that the raw beans are all hand sorted to remove any defective beans and foreign material.
Guatemala is a fascinating country with a rich indigenous culture and stunning natural habitats. The most striking features of its landscape are the 37 volcanoes, several of them still being active. These volcanoes are not only attractive to travelers to discover but make up the distinct characters to be found in Guatemalan coffees. Set in the northwest, bordering Mexico, Huehuetenango has become one of the most well-known coffee growing areas in the country. The name “Huehuetenango” stems from the historic Aztec language Nahuatl and translates into “place of the ancestors”. Elevation in this area reaches from 300 to 3850 meters, creating ideal micro-climate conditions for coffee cultivation. However, this coffee is only grown on the mountain slopes ranging from 1350 to 2000 meters, classifying this coffee for strictly hard bean (SHB) grade. Due to the high elevation these beans grow slower than usual, but also develop a higher density, i.e. building a very hard core. This is fostered through intense sun exposure during the day, while cold and moist winds cool down the area at night. Along with higher density comes a complex abundance of citric and fruitful aromas that let coffee from Huehuetenango rank as one of the best gourmet coffees in the world.
Winy acidity, dark berry notes, smooth and chocolate notes with pleasant sweet profile
Please note that the stamped date is the roast date and the beans need at least 10 days rest before they should be consumed