The farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, slowly overtaking the more famous Antigua region in popularity and demand. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala. Huehuetenango coffees tend to have chocolate and citrus undertones, and many of them suffer from a thinner body, but the highest altitude lots are the best bets for the best mouthfeel, and Tres Marias is a third generation family farm with some of the highest grown beans you can get there.
I am especially fond of this one at Full City+, taking it 10 seconds into the second cracks for a smooth, low acidity coffee with milk chocolate, slight orange, and a sweet aftertaste reminiscient of almonds. Light to medium roasts are not usually my recommendation for a Guatemala Huehuetenango, but this one is surprisingly nice as a lighter roast. If you roast it light, you can expect a lot of brightness, and flavors of flowers and citrus and milk chocolate with medium acidity. This one is slightly thinner than I would prefer (compared to say, a Guatemala from the Atitlan region), but it's good enough, and the flavor and smoothness are so nice that it makes up for it being on the thinner side.
If you think you don’t like Guatemalan coffee because of their tendency to be harsh, this one might change your mind. Huehuetenangos are SMOOTH, sweet, and quite satisfying. Year round, it is one of our best sellers.
USA Arrival July 2016
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