Guatemala
Guatemala Jabiru Union
Smallholder farmers in Union Cantinil, a community in the hills of Huehuetenango, grow this coffee at 1,500-1,800 metres. Bourbon, Caturra, Catuai and Pache, depulped, fermented and sun-dried on patios, then prepared to SHB EP grade.
Pache is a Typica mutation first found in Guatemala, more restrained and tea-like than its parent, while Bourbon and Caturra do the heavy lifting on sweetness and fruit. Bright and lively with a medium-to-full body: dark chocolate, red grape, toffee and apple with a citrus edge.
Sweet chocolate-and-fruit aromatics make it a friendly one to roast blind. A very easy daily drinker that behaves well in espresso too.
- Dark chocolate
- Red grape
- Toffee
- Apple
- Origin
- Guatemala
- Region
- Union Cantinil, Huehuetenango
- Altitude
- 1500-1800 masl
- Process
- Washed
- Varietal
- Bourbon, Caturra, Catuai
- Producer
- Smallholder farmers, Union Cantinil (Huehuetenango)
- Harvest window
- November - April
- Grade
- SHB EP
- Suggested roast
- 3/5, Medium
Flavour profile
Frequently asked questions
Who produces this coffee?
Smallholder farmers in Union Cantinil, a community in the hills of Huehuetenango, growing at 1,500-1,800 metres. Bourbon, Caturra, Catuai and Pache, depulped, fermented and sun-dried on patios to SHB EP grade.
What does Pache bring to the blend?
Pache is a Typica mutation first found in Guatemala, more restrained and tea-like than its parent, while Bourbon and Caturra do the heavy lifting on sweetness and fruit. The result is bright and lively with a medium-to-full body: dark chocolate, red grape, toffee and apple with a citrus edge.
How should I roast it?
Medium suits its bright, chocolate-and-fruit profile and behaves well in espresso too. Sweet chocolate-and-fruit aromatics make it a friendly one to roast blind.