Guatemala Huehuetenango FTO - Medium
Truly one of our favorite origins, this Guatemala is smooth with an incredible lingering body. Coffees from Guatemala tend to be favorites for drinkers around the world, sought out for their well-rounded, pleasant flavor profiles. As usual, this Guatemala from Huehuetenango is exceptional. With a creamy body that contributes much to drink-ability, this brew is sure to please any palate.
Flavor Notes
caramel, dark chocolate, lemon, raspberry, peach
Truly one of our favorite origins, this Guatemala is smooth with an incredible lingering body. Coffees from Guatemala tend to be favorites for drinkers around the world, sought out for their well-rounded, pleasant flavor profiles. As usual, this Guatemala from Huehuetenango is exceptional. With a creamy body that contributes much to drink-ability, this brew is sure to please any palate.
Flavor Notes
caramel, dark chocolate, lemon, raspberry, peach
Truly one of our favorite origins, this Guatemala is smooth with an incredible lingering body. Coffees from Guatemala tend to be favorites for drinkers around the world, sought out for their well-rounded, pleasant flavor profiles. As usual, this Guatemala from Huehuetenango is exceptional. With a creamy body that contributes much to drink-ability, this brew is sure to please any palate.
Flavor Notes
caramel, dark chocolate, lemon, raspberry, peach
ORIGIN INFORMATION
Grower
Guaya’b Asociación Civil (GUAYA’B) | 634 families
Variety
Bourbon, Sarchimor, Catimor and Caturra
Region
Huehuetenango, Guatemala
Harvest
December-March
Altitude
1400 - 1800 masl
Soil
Clay minerals
Process
Fully washed and dried in the sun
Certifications
Fair Trade, Organic, Smithsonian Migratory Bird Center
“The farms have been certified organic and Bird-Friendly by the Smithsonian Migratory Bird Center. GUAYA’B provides members with access to micro-financing to ensure year-round farm maintenance and periodic renovations. GUAYA’B also provides technical assistance, which includes soil analysis and training on organic fertilizer production. During the harvest, GUAYA’B has established a childcare service so parents have a safe place for their children to learn while they pick coffee. Each producer delivers cherry from their individual farms to a centralized wet-mill equipped with environmental controls to return water to the environment free of contamination. At the mill, the cherry is depulped and fermented for 36 to 48 hours, then washed and classified by density in channels of water and dried to 11 percent moisture on patios in the sun. The result is a traceable community lot with a vibrant regional profile ensuring greater producer earnings.”