Single Origin

This coffee is fully processed by smallholder farmers who have around 1 hectare of land. Cherries are harvested ripe and then de-pulped. This is then left to ferment overnight until the coffee’s remaining mucilage has broken down. Washing is then carried out, usually in specialised channels.

The extreme remoteness of Huehuetenango virtually requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams. The washed parchment is always sun dried as the small holders don’t have access to mechanical driers. The drying takes advantage of every bit of flat, full sun space that can be found, which is limited in Huehuetenango due to the mountainous and shaded terroir. This means the coffee is dried on roof tops, small patios and on tarps.

Process: Washed and dried on rooftops, small patios and tarps 

Varietals: Bourbon, Catuai, Caturra, Pache

Altitude: 1200 - 2000 metres above sea level

Region: Huehuetenango, Western Guatemala

Producer: Various smallholder producers

Harvest Period: September to April 

Grade: SHB/EP

Screen Size Spread: Screen 18: 38%; Screen 19: 38%; Screen 20: 24%

Notes: A blend of chocolatey sweetness and pleasant acidity. You may experience cocoa, marzipan and pear with a mild apple-like acidity. The mouthfeel is velvety and pronounced.