COCOA, BITTERSWEET, ORANGE ZEST
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
MEDIUM DARK ROAST
Roasting this coffee to a medium-dark level brings out a deep, intense coffee.
The farm & mill where the coffee cherry is grown & processed.
Because of the region’s high elevation, the farmers around Huehuetenango must shield their plants from harsh northern winds. The climate may be cold, but it helps these farmers grow excellent coffee beans.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
This coffee is designated as “EP,” which stands for “European preparation.” European-prepared coffees:
- have been sorted by hand
- are generally higher quality beans than coffees that have not been hand-sorted
The grade of the coffee bean indicates quality. The method of grading differs from region to region
STRICTLY HARD BEAN
The “SHB” in this coffee’s name stands for “strictly hard bean.” Strictly hard bean coffees:
- are grown at altitudes above 1,350 meters
- mature more slowly than strictly soft bean (SS) coffees
- are harder and denser than beans grown at lower elevations
- have a more consistent and desirable taste than SS coffees