Description
This coffee hails from the Huehuetenango department in Western Guatemala, bordering Mexico, a region renowned for producing some of the best coffees in Latin America due to its distinct climate, abundant water sources, and traditional varieties. Grown at extreme altitudes ranging from 1,400 to 2,200 meters above sea level. Huehuetenango plays a massive role in the area, where coffee accounts for roughly 80 percent of the local economy. The geography here is crucial; warm winds from the Mexican plains allow coffee to grow at these high elevations without frost, fostering exceptional density and sweetness.
Being a small aggregate production, these beans give the taste of the land, terroir some would say. It is not traceable to a single farm but is a curated collection of coffees from smallholders that cup between 84 and 87 points. A clean, premium example of origin. Agronomically, this lot is a mix of varieties including Bourbon, Caturra, Catimor, Maragogype, and Pache. The coffee undergoes a traditional washed process where it is depulped and fermented for 12 to 48 hours depending on the climate before being washed clean and dried on patios or raised beds.
Tasting Notes: A wonderful daily drinker from medium to dark roasts. Hints of semi-sweet winey acidity comingle with a rich malty undertone. Medium bodied with medium to low acidity. In light to medium roast range, the cup is crisp, showcasing a brighter citric note that comingles with a little nuttier darker note. Medium to dark roasts cut out the acidity creating a creamier mouthfeel. A smooth and rich cup. A bit roasty tasting into second crack but does compliment the semi-sweet and complex darker tones.
Roasting Notes: Due to the high growing altitude of up to 2,200 meters, these beans are quite dense and hard, meaning they can take heat well. We recommend a Medium Roast to achieve the best balance. As an aggregate lot from various smallholders, there may be slight variations in bean size, but it generally roasts evenly. To highlight the citrus and apple notes, try ending the roast shortly after the first crack. If you prefer to boost the chocolate, Kahlua, and nutty characteristics, extend development towards the start of the second crack. Keep in mind the bean density might require a bit more energy at the start of the roast compared to lower-grown beans.
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