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. 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 this one has a nice creamy mouthfeel that stood out to us. The beans come from a small family farm. The farm has its own spring and their own processing mill, so they use pristine clean water to process the coffee, and are able to oversee the whole process. This can make a huge difference in the final quality.
This lot is the best Guatemala that we've tasted so far this season. Chocolate and caramel and creamy in our typical roast just into 2nd cracks, but in lighter roasts you also get floral and fruity tastes. We noted honeysuckle and peach. Its still there in the darker roasts once you're looking for it.
These beans are easy to roast. They follow a normal roasting curve and the sweet spot is 10 seconds into the 2nd cracks where you find a creamy milk chocolate almond mug of coffee.
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 April 2018
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