Description
GUATEMALA LOS HUIPILES
Huehuetenango is the highest and driest of Guatemala’s non-volcanic regions. This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico’s Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at altitudes of 2,000 masl.
Due to the high altitude, nearly all of Huehuetenango’s producers process their own coffee. Fortunately, the region has rivers and streams in abundance, so mills can be placed almost anywhere. Guatemalan producers are constantly looking for better growing conditions: richer soil; advantageous micro-climates; and ideal shade conditions. Farmers are investing in moving to higher grounds to increase their options for growing specialty coffees.
Product image by: Gabriele Spalla via Flickr
COFFEE STATS
Acidity: Medium
Body: Heavy
Altitude: 1600 masl
Process: Washed
Varietal: Bourbon, Caturra, Arabigo
Producers: Various Smallholders
What We Taste: Cane Sugar, Dried Fruit, Pear
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