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 is as good as it gets. The Guaya'b co-op is organic certified and has just 640 members who are committed to helping each other with technical assistance, financial assistance, and clean water.
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, 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. Huehuetenangos are right up there with Atitlan and Acatenango coffees. Year round, it is one of our best sellers.
USA Arrival July 2016
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