GHL | Guatemala Huehuetenango Los Ancestros
Bold Profile | Medium-dark roast
Tasting Notes: Toffee, Raw Sugar, Earthy
IT ALL STARTS AT THE COFFEE FARM
This coffee was grown by Ismar Isabel Martínez Saénz and Leornardo Sánchez Hernandez in western Guatemala, on the border with Mexico. Their coffee is collectively known as Los Ancestros. The variety of microclimates, combined with the diversity of altitudes within the region, and the passion of these coffee growers make it possible to produce amazing coffees. Coffee growers in this region are innovators, they love to try new processes, new varieties, and new ways of doing things to achieve better prices.
TRACEABILITY
COUNTRY
Guatemala
PRODUCERS
ISMAR ISABEL MARTÍNEZ SAÉNZ and LEONARDO SÁNCHEZ HERNANDEZ
REGION
Huehuetenango
VARIETAL
Bourbon, Caturra, Pache
PROCESSING
Washed
ALTITUDE
1500 meters
IMPORTER
Caravela
DID YOU KNOW
Guatemala is the 10th largest producer of coffee in the world, and coffee accounts for almost half of the country’s agricultural exports.
PRICE TRANSPARENCY
$4.40
Price paid by Driftaway
$3.75
Fair Trade price per pound
$2.35
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,054 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Both of these lots combine to give us a sweet and rich dark roast.
AVERAGE CUPPING SCORE
86
/100
86
SCAA Cupping Score
10 x 70 k
Bags purchased
1 year
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from September 11th to October 5th in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
