ROAST YOUR OWN – OR LET US DO IT
About the bean
The Huehuetenango growing region is not a volcanic terrain although it is rich in limestone and lies in close proximity to the mighty Cuchumatanes, Central America's largest non-volcanic peak stretching from the Mexican border to the highlands of north central Guatemala. The Huehuetenango climate is subtropical and the land runs high with altitudes of more than 2,000 metres.
These particular beans are from the AAPICAFE Cooperative in the heart of Huehue, two hours from the main city (accessible only by truck). Rough roads? That's an understatement! The average farm size is around 1 hectare. Warm winds from Mexico's Tehuantepec Plains prevent frost from spoiling the goods grown here and, due to the area's rough terrain and remoteness, each farmer processes their coffee individually and sun dries in small batches but to the max! Every available flat space is utilized for drying coffee, even rooftops.
An impressively balanced and bright Guat from Huehuetenango with a deeply sweet buzz. Notes of red fruits, honey, peach, milk chocolate - most notably, brown sugar. Lemon acidity. Good body.
FARM: AAPICAFE Cooperative
ALTITUDE: 1500 – 1800 masl.
VARIETALS: Bourbon, caturra and pache
PROCESS: Washed and fermented for up to 48 hours
SHB: Strictly Hard Bean specifies that the coffee was grown at an altitude above 1,350 metres. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB.
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
Taste Test: City roast profile brewed in a French press. Impressive result. We'd go darker for a deepened flavour and heavier body.
Roast recommendation: We prefer ticking to medium dark for this one.
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Photography by Lisa Peryman and Richard C. Owens
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