This Guatemala Huehuetenango EP coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee. This Guatemalan coffee is sourced from different farms within the region of Huehuetenango and it is known for its clean and bright acidity.

Huehuetenango is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.

While coffee came to Guatemala in the late 18th century, as with much of the Central and South American colonies, cultivation of the crop began to gain steam in the 1860s, with the arrival of European immigrants who were encouraged by the Guatemalan government to establish plantations. By the late 1800s, Guatemala was exporting more nearly 300 million pounds of coffee annually.

Tasting Notes:
Caramel - Milk Chocolate - Orange Zest

Producer: Various smallholders
Region: Huehuetenango
Altitude: 1624 - 1830m
Varieties: Bourbon, Caturra
Harvest: December - May
Process: Washed, Mechanical Dryer