Species: Arabica
Altitude: 1,500 - 1,700 m
Preparation: Washed
Production area: Huehuetenango
CUP CHARACTERISTICS
Aroma: Milk chocolate, honey, and cinnamon
Taste: Candied fruit and almonds
Acidity: Medium-high. Complex, mainly citric
Aftertaste: Persistent with bitter cocoa notes
Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.
Notes on Central American Coffee
All Caribbean and Central American Arabica coffee plants descend from a plant transported to Martinique in 1723 by the French navy officer Gabriel Mathieu de Clieu, who took it from the Royal Botanical Garden in Paris.
Guatemala
The coffees from this country are distinguished by their almost smoky flavor and high acidity. The beans have a not-so-perfect appearance. They usually take the name of the mountainous regions where they grow, except for Maragogype, which generally grows in flat areas and has a gigantic bean.
Costa Rica
Costa Rican coffees have the strongest taste among all Central American varieties: the flavor is very rich, full-bodied, and highly acidic. The best coffees come from the Pacific coast mountains.
Mexico
Mexican coffees are rich, full-bodied, and slightly acidic, with a fragrant aroma. The best quality comes from high-altitude regions.
