TASTING NOTES

BERRY, CHOCOLATE, DRIED FRUIT

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.

LIGHT-MEDIUM ROAST

We approached this selection with our #3 Balanced Profile, in order to showcase the beans’ diverse berry, chocolate and dried fruit notes, and to add a little body to the cup.

REGION

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

Huehuetenango, municipalities of Chajul, Quiche, Cotzal, and Nebaj

PRODUCER

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

Various Smallholders

Huehuetenango may not have all the traditional markings of a coffee- growing region. The region is Guatemala’s highest and driest coffee- growing region.

It’s also a non-volcanic region. Despite being atypical, however, Huehuetenango produces excellent coffees. It’s one of Guatemala’s best-known countries, and it’s an area where almost everyone works in the coffee industry. About 80 percent of the population is linked either directly or indirectly to the coffee industry.

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.