Description
Guatemala Huehuetenango “El Guaya’b” – FT-Organic SHB EP
This is one of those coffees that feels good to buy and even better to drink. It comes from a region that many coffee lovers already adore: Huehuetenango, Guatemala. Specifically, it’s grown on small hillside plots in the highlands of the Cuchumatanes mountains near the town of Jacaltenango, by around 330 farming families from the Popti’, Mam, and Kanjobal indigenous groups. The cooperative behind this lot, Guaya’b, was founded in 1998 and proudly carries Organic, Fair Trade, and Smithsonian Bird-Friendly certifications the latter confirming their farms provide a safe haven for over 200 species of migratory birds.
But Guaya’b isn’t just about fair prices. They reinvest their premiums in genuinely impactful community projects like medical insurance, micro-loans for farmers, soil analysis labs, and women-run nurseries. They also run nutrition and business training programs for women, which have helped stabilize the local economy and reduce outward migration. All of this adds up to a powerful social impact while producing a beautifully clean and traceable cup of coffee.
The main harvest runs from December through April. Ripe cherries are depulped at the central wet mill, fermented for 36 to 48 hours, then density-sorted and sun-dried slowly to around 11% moisture. It’s a classic, fully washed process that results in a reliable, high-grown SHB EP lot clean, consistent, and perfect for specialty roasting.
Tasting Notes (provisional):This one shines at light to medium roasts. Expect a zippy lemonade-like brightness right up front, followed by sweet honey and juicy white grape. There’s a soft, clean cocoa note in the background that ties everything together nicely. Take it a bit further into a fuller medium and you’ll start to get milk chocolate and toasted cashew without losing the citrus sparkle. Push it darker and you’ll head into dark chocolate and caramelized sugar territory, but with a gentle lingering fruit note that sticks around.
Roasting Notes (provisional):These are dense, clean beans that roast evenly and respond well to a range of profiles. Let first crack fully finish, then give it an extra 30–60 seconds of development for balance and body—this smooths out any potential green or herbal notes. When you see that soft satin sheen on the surface, you’re likely at a nice strong medium roast where chocolate comes forward without any bitterness. Let the roasted beans rest for 3–4 days and you’ll find the acidity mellows out while the sweetness and complexity really come alive.
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