Description This lot comes from Huehuetenango, one of Guatemala’s three non-volcanic coffee-growing regions and one of the most highly regarded in the world. Located in the western highlands of the country, the region benefits from the dry, warm winds that blow from the Tehuantepec Plain in Mexico. These winds protect the plantations from frost and allow coffee to be grown at impressive altitudes. This coffee is grown by the Huehuetenango Specialty Coffee Producers Association (ASOPCE). This cooperative is made up of 450 small farmers dedicated to producing high-quality coffee using sustainable practices. Most members cultivate coffee on small family plots, which are often their primary source of income. ASOPCE members cultivate traditional varieties known for their excellent cup quality, such as Bourbon, Caturra, Catuai, Pache, and San Ramon. The farms are located at extreme altitudes, ranging from 1,350 to 2,050 meters above sea level, in mineral-rich clay soils. This high altitude slows the ripening of the cherry, resulting in a denser bean and a more complex and concentrated flavor profile. This coffee is certified organic, reflecting the cooperative’s commitment to the environment and the health of its land. The coffee is meticulously processed using the full-wash method, which highlights the clean acidity and clear notes of the bean. After fermentation, the beans are patiently sun-dried. To ensure consistent quality and sustainability all the way to export, ASOPCE partners with the exporter BICAFE. This company operates a technologically advanced dry mill powered by 250 solar panels, minimizing the carbon footprint of processing and preparing this exceptional coffee for its journey. Tasting Notes: Smooth, rich, delicate and clean, a wonderful example of a Guatemalan. Best from medium to dark roasts, the aroma has great sweet notes. Hazel and hickory nuts, caramel, and milk chocolate. The body is light/medium and has a very silky texture on the malty side. The aroma comes through in the taste to create a wonderful balance of tones. Medium to low acidity, the brightness reduces the darker you roast. The finish is very smooth and clean with a lingering sweetness. Additionally, the cup is notably clean with a slight floral lift; a sweet, apple-like note complements the caramel and chocolate profile. The body drinks as a true medium, remaining silky and malty. Excellent on its own and especially well-suited for milk drinks (lattes/cappuccinos) thanks to its sweetness and balance. Roasting Notes: Even roasting with medium chaff levels. A little smaller bean size but wonderful preparation: uniform, good color, low defect level. Great from medium to dark roasts, but works a little lighter as well, an easy roasting very tasty cup of coffee. Lighter roast will have more winy acidity, adds some soft fruit to the cup but can risk a little herbal if too light. Before 2nd crack roasts will be smooth and delicate, dark roasts will be strong and semi-sweet with added smoky tones. Lighter profiles also highlight the floral nuance and crisp apple; pre–second-crack keeps things silky with clear caramel and milk chocolate; darker roasts lower the acidity and punch through milk beautifully with chocolate and caramel leaning richer and toastier.
