Our Guatemala Huehuetenango green coffee is noted as being a delicious coffee with flavorful body and tempered acidity at nearly every roast temperature. We recommend experimenting with these versatile green coffee beans, in blending or in roasting to bring out this single origin's stellar flavor.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
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.
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.
Guatemalan is the life of the party. It gets along with everyone and requests the best throwback jams you thought you forgot. Guatemalan coffee is often strictly high grown, as is the case with our Guatemala Huehuetenango, meaning the coffee is more dynamic in terms of acidity (brightness) and its flavors, such as stone fruit, cacao, and spice. For context, the flavor of coffee grown at lower altitudes tends to be more nuanced and earthy.