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Notes: Cherry, hazelnut, black tea
Description: Despite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate.
This blended lot was produced by various smallholder farmers in Huehuetenango – arguably the most famous region (and difficult to pronounce—it is generally said “way-way-ten-AN-go”). Producers within Huehuetenango typically own a couple of hectares for growing coffee, and process the coffee on their own land as centralised wet mills are unusual within the region. The coffee is also dried on the land on clean parchment in the sun on small patios.
Possessing the highest altitudes in the country – as high as 2,000 masl – these coffees are marked with a crisp malic acidity, full body and a toffee sweetness. Much like this lot, they tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.
Aeropress, Chemex, Cold Brew, Plunger, Pourover, Syphorn, Whole Bean
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