top of page

The Flavor Profile of Huehuetenango Coffee: A Clean Cup with Vivid Acidity and Prominent Fruit and Floral Notes



Origin: Guatemala

Region: Western Guatemala

Sub Region/Town: Huehuetenango

Owner: Various

Varietal: Bourbon, Catuaí, Caturra, Typica

Grade: SHB

Altitude: 1400-2000 masl

Cetification: Uncertified

Harvest: November-April

Processing: Fully Washed

Tasting Notes: A clean cup with vivid acidity and prominent fruit and floral notes


Coffee lovers, gather around. We have a new blend that is sure to tantalize your taste buds and satisfy your caffeine cravings. Introducing the SHB EP regional blend from Huehuetenango, Guatemala – a coffee that embodies all the attributes we love in a high-quality brew.



Huehuetenango, located in the western highlands of Guatemala, is known for producing some of the best coffee in the country. Its ideal high altitude, rich volcanic soil, and clean processing methods make it a prime location for cultivating specialty coffee. And the SHB EP regional blend is a perfect representation of this region's unique coffee culture.



One of the main factors that make this blend stand out is its high altitude. The coffee is grown at elevations above 1,500 meters, which is considered the ideal altitude for producing high-quality arabica beans. The higher the altitude, the slower the beans mature, allowing them to develop more complex flavors and a higher density. This results in a richer, more flavorful cup of coffee.



But it's not just the altitude that makes the SHB EP regional blend exceptional. The clean processing methods used by the farmers in this region also play a significant role in the coffee's taste. Due to its remote location in one of Guatemala's three non-volcanic regions, most producers in Huehuetenango process their own coffee. This means that they have complete control over every step of the process, ensuring that only the best beans make it into our cups.



The first step in the processing method is selective hand-picking of the ripest cherries. This meticulous process ensures that only the best beans are chosen for the blend. The cherries are then pulped on the farms using small hand-powered or electric drum pulpers. This method allows for a more gentle removal of the cherry's skin, resulting in a cleaner and more vibrant cup of coffee.



Once the beans are pulped, they are fermented in buckets or bags. This step is crucial as it helps to break down the remaining mucilage, which can affect the coffee's flavor if not removed correctly. After fermentation, the parchment (the protective layer covering the bean) is agitated to remove any remaining mucilage and then washed in clean water. What's unique about the SHB EP regional blend is that all the water used during pulping and washing is filtered, usually through earthen holes. This ensures that no organic solids contaminate the local waterways, making it an environmentally sustainable process.



After the washing process, the parchment is then dried on raised beds or patios. These methods allow for proper air circulation, ensuring that the beans dry evenly and consistently. Farmers in Huehuetenango often use stacked raised beds to maximize space and increase airflow. This careful drying process helps to lock in the beans' flavors, resulting in a more intense and vibrant cup of coffee.



In conclusion, the SHB EP regional blend from Huehuetenango is a coffee that embodies all the characteristics we love about this region – high altitude, clean processing, and exceptional flavor. Its vivid acidity and prominent fruit and floral notes make it a must-try for any coffee enthusiast. So the next time you're looking for a new coffee experience, make sure to grab a bag of the SHB EP regional blend and treat yourself to a truly exceptional cup of coffee.






15 views0 comments

Comments


bottom of page