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12 ounce bag of Organic Guatemalan Huehuetenango coffee.

Organic Guatemalan Huehuetenango

Roasted Coffee
$14.95

Certifications

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Fair Trade Certified Kosher Certified USDA Organic Certified

About

This organic Guatemalan coffee is revered for its balanced flavor and velvety smooth body. The forward flavors from the initial profile of our organic Guatemala Huehuetenango coffee present hints of milk chocolate and rounds off into a sweet orange finish. The acidity of this medium roast coffee is mild and citrusy, making the overall cup absolutely delectable.

The region's coop is dedicated to helping farmers learn and utilize methods of sustainable agricultural, production and organic farming, which serves to preserve and enhance the flavor of this already spectacular coffee.

This coffee has undergone a full screening for mold and mycotoxins and has been declared toxicologically safe and compliant. Any trace levels of mold and mycotoxins (Aflatoxin, Ochratoxin) were undetectable by both representative sampling and rapid testing by a certified laboratory.

To request more information about mold and mycotoxin testing, please email info@freshroastedcoffee.com or read our blog.

Bag of Organic Guatemalan Huehuetenango on a large pile of coffee beans.

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Bowl of Organic Guatemalan Huehuetenango coffee beans.

Roast Body

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Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

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Orange

Balanced

Chocolate

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

washed

Fully washed
The drying process

dried

Sun-dried
The varietal type

varietal

Caturra, Bourbon

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Oct - Apr

Export

Dec - Sept
Smiling Guatemalan farmer pouring coffee cherries into a depulper.

Guatemala

Guatemalan coffee is often strictly high grown, as is the case with our Organic Guatemala Huehuetenango, meaning the coffee is more dynamic in terms of acidity (brightness) and its flavors, such as spice, vanilla, and wine fruits. For context, the flavor of coffee grown at lower altitudes tends to be more nuanced and earthy.

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