ORIGIN: Huehuetenango, Guatemala
ROAST LEVEL: Medium
TASTING NOTES: Cherry, Apricot, Creamy, Chocolate
BACKGROUND: Coffee from Guatemala is named for the country’s national tree, the Ceiba. In early Mayan and Mesoamerican cultures, the Ceiba symbolized the connection between land and sky. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. The cup profile boasts a rich floral and berry aroma and is full of chocolate, lemon, and raspberry, with a creamy body thanks to the specific Huehuetenango terroir.
FARM NOTES: Huehuetenango is located in the Western highlands of Guatemala bordering Mexico. Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright and crisp acidity. Huehuetenango lies in the Los Cuchumatanes mountain range, the highest point of which is known as “La Torre,” which reaches almost 3,800 meters.
DRYING METHOD: Patio Sun-Dried
ELEVATION: 1500 MASL
CULTIVAR: Caturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, Pacamara
**Photo credits: Ally Coffee**
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