Guatemalan Huehuetenango SHB EP Mam

Description

Guatemala Huehuetenango Mam 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 coffee pulls its name from the small holders who are Mam, an indigenous group who is part of the Maya Nation.

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: Clean, rich and semi-sweet, the cup is medium bodied with a little new crop winy acidity upfront balanced with a nutty & malty darker tone. Hints of a fruitiness as the cup cools with “before 2nd crack” roast levels. The crisper, brighter tones commingle with a semi-sweet strong malt like darker tone. We thought best served in the medium roast ballpark but it will handle lighter or darker roasts as well. Light roasts will be brighter, a bit more lemony with the malty tones a bit on the dry side, 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, 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.