This isn't your typical Guatemalan coffee. Huehuetenango is one of the country's three non-volcanic regions. It’s the highest and driest, where hot winds from the Tehuantepec plain in Mexico protect the coffee cherries from frost, allowing them to be cultivated at dizzying altitudes up to 2,000 meters. This unique environment produces an incredibly dense bean that’s a dream to work with.
Specifics:
Name: Guatemala Huehuetenango
Origin: Guatemala
Region : La Libertad
Altitude: 1200-1500 MASL
Varieties: Caturra, Sarchimor, Bourbon
Process: Wet milled then sun dried on patio for 15 days of fermentation.
Bag Size: 150 lb.
Cupping Notes: Consistent and clean, this medium bodied cup has flavors of Bakers Chocolate, candied pecans, cinnamon, and orange.
Roast Profile Suggestions: This bean is remarkably versatile, giving you a fantastic canvas to work on:
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Medium Roast (City to Full City): This is the sweet spot for balance. You’ll unlock those delightful tasting notes of baker's chocolate, candied pecans, and a hint of orange citrus. Expect a syrupy body and a clean finish.
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Light Roast (Cinnamon/New England): Want to highlight its unique origin? A lighter roast will bring forward a vibrant, tangy acidity with more delicate fruity and wine-like notes.
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Dark Roast (Vienna/Light French): For those who love a richer cup, taking it darker develops deep cocoa and bittersweet chocolate flavors, perfect for a classic espresso.
The high density of this bean means it can handle a good amount of heat. Try a steady heat application and increase airflow around first crack for exceptional clarity. You’ll be rewarded with a cup that’s both complex and incredibly satisfying.