Cultivar: Caturra, Catuai, Bourbon
Altitude: 800-2000 m
Suited: Espresso, Stovetop, Cafetière
Tasting Notes: Dark Chocolate, Pecans, Baking spices
This Guatemalan coffee comes from the region of Huehuetenango, San Antonio Huista. After careful hand picking, the coffee cherries are pulped mechanically and fermented in a tank for 24 hours, in where the native micro-organism helps the sugary mucilage layer on the surface of the bean to break down, creating clean cup profile for the coffee. After the fermentation, the coffee is washed and then sun dried on patios.
Huehuetenango’s producers are specially known for their artisan processing culture where every farmer does their own thing, helped by their family. Nearly all farmers grow and tend to their coffee crops near their homes in their own gardens, this means the coffee is always supervised constantly.