Description
Being an aggregate production coffee, it provides a classic example of what the region should taste like. Holds the terroir of Huehue as some would say.
There are plenty of obstacles to cultivating and exporting coffee from the department of Huehuetenango. The terrain is rugged, and the weather is extreme. But coffee grows well here, and indigenous families with farms that average just a few acres in size have partnered with an export company called UNEX to overcome the obstacles. Each family uses their own micro-mill to process their harvest, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee. UNEX has a centralized warehouse to store dried parchment until it is time to move the coffee across the country along rough roads to Guatemala City where the coffee is prepared for export. Through UNEX, producers have gained access to technical assistance for managing their farms with the best organic practices. Using materials like coffee pulp to make organic fertilizers has helped reduce the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of fertilizer that ensures better yields and quality. UNEX has also established funds for mobile clinics that can provide healthcare in the most remote indigenous communities.
Tasting Notes: Great example of classic Guatemalan coffee. Best in the medium roast ballpark. Clean, rich & sweet cup; medium bodied with a little new crop winy acidity upfront. Lovely nutty & malty darker tones to balance the brightness. Hints of a fruitiness as the cup cools with “before 2nd crack” roast levels. Will handle lighter or darker roasts as well. Light roasts will be brighter, a bit more lemony with the malty tones just peeking out, a sweeter edge to lighter roasts but front loaded with the citric/floral/fruity. Darker roasts promote the strong malt tones, accentuating the mouthfeel and semi-sweet malt tones, a smoky edge.
Roasting Notes: Easy coffee to roast. Fairly even and medium to low chaff. Best from medium to dark, but works light roasted as well. If shooting lighter, slow down the roast a bit to ensure evenness and less punchy citric tones. A little extra setup time produces a smooth cup.
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