Altitude
Farm altitude of all eight coffees. The higher coffee grows, the longer the cherry ripens and the denser the bean.
Guatemala · Huehuetenango · Washed
Heat
Dense, chocolatey, with zest
Tasting notes
- dark chocolate
- caramel
- orange peel
Espresso with character: dark chocolate, caramel and a touch of citrus. With milk it tastes like a chocolate bar, on its own like a dense, warm shot.
Passport
Where this coffee comes from
Huehuetenango is north-western Guatemala, the highest of its coffee regions. Warm dry winds from the Mexican plains let coffee grow very high without the risk of frost. We roast it darker for espresso: chocolate and caramel, dense and heavy, like a July noon.
- Country
- Guatemala
- Region
- Huehuetenango
- Producer
- Highland smallholder farms
- Altitude
- 1,500–2,000 m
- Varieties
- Bourbon, Caturra, Catuaí
- Process
- Washed
- Harvest
- January – April
- Roast
- Medium, for espresso
- SCA score
- 84–85
Process
Washed: the fruit comes off right after picking; the bean ferments in water, is rinsed and dried. The taste is clean, with clear acidity.
Observations
Observations
Flavour profile
Scores on a 1 to 5 scale from our cupping.
- Acidity
- 3 of 5
- Sweetness
- 4 of 5
- Body
- 4 of 5
- Bitterness
- 3 of 5
- Finish
- 3 of 5
Harvest
- Jan — harvest
- Feb — harvest
- Mar — harvest
- Apr — harvest
- May
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov
- Dec
Recipes
How to brew
V60 dripper
- Coffee
- 15 g
- Water
- 250 g
- Ratio
- 1:16.7
- Temperature
- 91 °C
- Time
- 2:30–2:50
Espresso
- Coffee
- 18 g
- In the cup
- 36 g
- Ratio
- 1:2
- Temperature
- 93 °C
- Time
- 25–28 s