Description
Our first new crop Guatemalan. This is a small holder production spanning across a couple different regions of Guatemala. Good cup with a fantastic price. Gives the terroir of Guatemalan coffees, great daily drinker from medium to dark roasts.
The processing is very interesting because in many of these regions, there are kilometers of indigenous communities where coffee has been cultivated for generations on small farms (averaging approximately 1.2 hectares). Instead of always relying on a large mill, many producers process their own harvest with micro-mills, allowing them to more closely monitor cherry selection, pulping, fermentation, and drying.
To overcome the logistical challenge (mountainous terrain and difficult roads), they organize themselves into cooperatives that offer central warehouses to store the dried parchment coffee until it can be transported to Guatemala City for export. Furthermore, by working together, they can access technical assistance and management strategies to improve quality and better address the impact of climate change; a practical example is the reuse of byproducts such as pulp to manufacture fertilizers, which reduces the cost of external inputs.
Regarding varieties, the lot is managed as a blend, but generally includes traditional cultivars widely grown in Guatemala (e.g., Bourbon, Catuaí, Caturra, and Typica). Together, these tend to produce a classic cup. The designation SHB EP also helps explain its consistency: SHB typically indicates higher-altitude coffee (denser beans), and EP signifies more careful preparation with selection and a lower tolerance for defects, resulting in more even roasts and a lighter cup.
Tasting Notes: A classic example of Guatemalan coffee, best in the medium to dark roast ballpark. Clean, rich & semi-sweet; medium bodied with a hint of new crop winy acidity upfront. Lovely nutty & malty darker tones to balance the brightness. A faint hint of a fruitiness as the cup cools with “before 2nd crack” roast levels. Will handle a bit lighter or darker roasts as well. Light roasts will be brighter, a bit more lemony with a dry malty tone just peeking out, can risk a little grassy if too light. A sweeter edge to lighter roasts but can taste underdeveloped if too light. Darker roasts promote the strong malt tones, accentuating the mouthfeel and body, a complimenting 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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