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: Great example of classic Guatemalan coffee. Best in the medium roast ballpark. Clean, rich & sweet cup; medium bodied with a little new crop winy acidity upfront. Lovely nutty & malty darker tones to balance the brightness. Hints of a fruitiness as the cup cools with “before 2nd crack” roast levels. Will handle lighter or darker roasts as well. Light roasts will be brighter, a bit more lemony with the malty tones just peeking out, a sweeter edge to lighter roasts but not as balanced nor malty. Darker roasts promote the strong malt tones, accentuating the mouthfeel and semi-sweet malt tones, a 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.
Larry Duran (verified owner) –
I am a home roaster and roasted this coffee to about twenty seconds after the end of first crack. I brewed this coffee with a V60 and as espresso, and found it to be an enjoyable coffee both ways. With the V60, I wrote down flavor notes of sweet, chocolate, and just a good tasting cup of coffee. As espresso, I wrote down the same notes with the addition of some ginger like spice that espresso often brings out of coffee to my tastes at least.
Rod Clements (verified owner) –
I am a home roaster as well. Brought this coffee well into 2nd crack (20-25 seconds) with a quicker roast pattern as recommended. A very pleasing aroma and taste. Makes a great cup of coffee with some light semi-sweet chocolate tone.
Joe (verified owner) –
i roasted a minute and a half past first crack with a fr800. very easy drinking with hint of chocolate.
good mouthfeel no bitterness. makes a good cheap everyday coffee. it’s not a 5, but for 4.40 a pound it is better then a 4.
Lars (verified owner) –
This easy roasting coffee smells and tastes more like a natural or honey processed beans, with an ‘exotic’ over-ripe fruitiness that one doesn’t associate with clean wet processed beans. Unless one enjoys dry processed beans it may be best to stay away from these.