Whole bean, Guatemala Terroir

This blend of Arabicas from the Huehuetenango region has all the qualities of the terroir: lively acidity, very marked fruity and floral notes. At 2,000 meters above sea level, Huehuetenango sits at the crossroads of warm air sweeping eastward from the plains of Tehuantepec in Oaxaca, Mexico, and cool air sweeping down from the mountains Cuchumatanes, which creates a microclimate that slows down frost, allowing coffee growing at altitude. These conditions are perfect for producing Arabicas with lively acidity and fruity notes, typical of the region. In this remote region, most producers process their coffees themselves; the abundance of streams and rivers greatly facilitates the production of washed (Fully Washed) coffees. The cherries are picked by hand and pulped on site, generally using small manual or electric crushers. After fermentation, the grains are rinsed with water to remove any remaining mucilage. The water used is filtered so as not to contaminate local waterways. The grains are then dried, either on tables or on patios.