TASTING NOTES

DARK CHOCOLATE, ROASTED ALMOND, COLA

COFFEE STORIES

Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM-DARK ROAST

Antigua and Huehuetenango are the two most well known growing regions in Guatemala. However, Huehuetenango is the slightly more elusive and mysterious of the pair. This coffee from Huehuetenango is made from a medley of interesting varietals including Maragogype and Pache. Both of these coffee plants always produce very large beans which are said to have a pleasantly savory aroma. This reinforces the flavor profile that this region produces which is known to have a toffee-like sweet and savory balance. Roasted this coffee a bit darker in the Bold profile will emphasize the rich complexity of caramelized sugars.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Waykan

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

Various small farmers

Huehuetenango (prounounced “way-way-ten-AN-go”) has the highest altitudes in Guatemala, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark “Huehue” coffees, which tend to be the most fruit- forward and can be the most complex of what Guatemala has to offer. This Waykan coffee is a pristine example of the dynamic character of coffees from Huehuetenango.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Bourbon, Caturra, Catuai, Typica, Maragogype, Pache