About the coffee
- Cupping notes: Outstanding body and sweetness, balanced acidity, with notes of brown sugar, milk chocolate, and orange
- Cultivation: Grown in the mountains of the Huehuetenango region in western Guatemala
- Altitude: 5,300-6,000 feet
- Tree type: Bourbon, Caturra
- Preparation: Washed, solar and mechanical drying
About the people who grow it
Top: royalny.com, used by permissionBottom: Jake Liefer, flickr.com
Many coffee aficionados are familiar with Huehuetenango and its stellar reputation for specialty coffee. But few have ventured to this isolated corner of Guatemala. A team from my importer has gone many times over the years. The rugged terrain of the area has preserved the indigenous heritage, distinctive clothing, and dialects that can vary from one mountain ridge to the next.
This lot of Guatemala Huehuetenango EP coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee. This Guatemalan coffee is sourced from a variety of small and mostly family-owned farms within the region of Huehuetenango, and is known for its clean and bright acidity.
This lot of Guatemala Huehuetenango EP coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee. This Guatemalan coffee is sourced from a variety of small and mostly family-owned farms within the region of Huehuetenango, and is known for its clean and bright acidity.