The farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, making it one of our favorite regions 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 creamy mouthfeel, and this one is as good as it gets. We picked it out as our favorite from about a dozen highly rated Guatemala samples that we were presented with from a variety of sources.
Finca La Bolsa is rainforest alliance certified and grows bourbon and caturra varietals. These beans are big and dense and take a lot of heat. The sweet spot is just into 2nd cracks, Full City+, (about 10 seconds into the second cracks) for a medium acidity, thick creamy mouthfeel and a chocolate, caramel, vanilla taste.
If you think you don’t like Guatemalan coffee because of their tendency to be harsh, this one might change your mind. They are smooth and flavorful. Huehuetenangos are right up there with Atitlan and Acatenango coffees. Year round, it is one of our best sellers.
USA Arrival June 2017
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