The farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, making it one of our favorite in the country. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala.
Burbuja Estate is my favorite Guatemala of the season so far. I'm roasting it 10 seconds into the 2nd cracks and giving it a long roast (about 16 minutes) and I'm getting really strong chocolate taste, like a chocolate bar melting in your mouth. But it also has a creamy coconut flavor which I love. It's got really good full and creamy mouthfeel, which a lot of Guatemalas lack at that roast level.
These beans are big and dense and take a lot of heat. Even then, they crack late, and 2nd cracks start about 10 degrees later then you would expect. But that's the sweet spot...Full City+, taking it 10 seconds into the second cracks for a medium acidity, thick creamy mouthfeel and a milk chocolate, coconut, vanilla taste.
If you think you don’t like Guatemalan coffee because of their tendency to be harsh, this one might change your mind. Huehuetenangos are right up there with Atitlan and Acatenango coffees. Year round, it is one of our best sellers.
USA Arrival September 2020
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