Guatemala Huehuetenango Medium Roast

Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.

Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.

Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors.

This coffee was grown at an altitude above 1,350 meters and was sorted by hand to remove any defective beans and foreign material.

Four producers from the Huehuetenango region contributed to this coffee:

Lety Anzueto, from finca Isnul in La Democracia;
Lety Perez, from finca Buenos Aires Huixoc in La Democracia;
Rene Perez, from Finca La Reforma, in Cuilco; and
Willy Perez, from Finca Las Americas and Finca San Antonio, both of which are in Agua Dulce.

Region: Huehuetenango

Growing altitude: Above 1,350 metres above sea level

Varieties: Typica, Bourbon, Caturra, Catuai

Processing: Washed, European Preparation

Flavour: Fruity, orange, milk chocolate, maple

Body: Syrupy

Acidity: Juicy

Available in 200g, 450g and 1kg resealable bags made of recycled materials.