Guatemala Huehuetenango MAM SHB EP is sourced from small family-owned farms located within the municipalities of San Pedro Necta, Santiago Chimaltenango, Todos Santos Cuchumatan, Union Cantinil, La Libertad, and La Democracia, all in the department of Huehuetenango, Guatemala. The coffee is harvested by indigenous families on farms that average 1.5 hectares in size.
This is an aggregate coffee produced by small land holders in the Huehuetenango region. A classic example of what a Huehue should taste like.
Nice screen and a clean cup.
Altitude: 1500 – 1900 masl
Varieties: Bourbon, Typica, Caturra, and Catuai
Tasting Notes: Clean, rich and semi-sweet, the cup is medium bodied with a little new crop winy acidity upfront. Hints of a grape skin like fruitiness with “before 2nd crack” roast levels. The crisper, brighter tones commingle with a semi-sweet very malt like dark tone. We thought best served in the medium roast ballpark, it will handle lighter or darker roasts nicely though. Light roasts will be a bit front loaded with brightness, turns the winy factor a bit more lemony and the malty tones a bit dryer, a sweeter edge to it. Darker roasts promote the bittersweet malt tones, heftier cup with a smoky edge. Great balance right in the middle.
Roasting Notes: Roasts a little two toned, trick lighter roasts you may need to flick a bean or two if looking for an exceptionally clean cup, anything super pale colored good to flick. Medium to dark were very easy roast points to hit. Gets a little sheen on the surface pushing into the medium roast ballpark. Medium to low chaff.