In the highlands of western Guatemala sits the city ofHuehuetenango at an elevation of 1500-2000 MASL. Several small producers from the area bring their ripe cherry down to the local dry mill and are paid premiums on the spot for their crop. The dry mill collective processes the coffee to a fully washed process. The fruit of the coffee cherry is removed, leaving a sticky mucilage that is then removed by soaking in a tank of water for 24-36 hours. The coffee beans are then washed with water and dried in the sun. These coffees are typically clean and bright.
What we love about this coffee?
We love the toasted nut aroma and malty cocoa flavor behind this medium roast. It’s the perfect bean to pair with breakfast.