Simply a delicious coffee from Huehuetenango!
Raspberry, Milk Chocolate, Cinnamon.
Huehuetenango is known for its distinct microclimate and the unique coffee that climate produces. Warm air from low lying sections of Guatemala and southern Mexico condense here keeping temperatures at high elevations quite warm and allowing coffee cultivation up to two thousand meters above sea level (MASL). This coffee is produced by four farmers —Lety Anzueto, Lety Perez, Rene Perez, and Willy Perez—from their five farms—Finca Isnul, Finca Buenos Aires Huixoc, Finca La Reforma, Finca Las Americas, and Finca San Antonio—located in the La Democracia and Cuilco municipalities of Huehuetenango. The remoteness and lack of proper roads requires coffee from the five farms to be processed and dried at the producing farm before being shipped via truck to the city to be milled and exported. The varieties that make up this lot are typica, bourbon, caturra, and catuai and are all grown between thirteen hundred fifty and two thousand MASL. All these factors combine to create a cup profile that is complex and fruity complimented by a deep sweetness.