Story
Bold, smooth, and full-bodied, Guatemala Huehuetenango is back with baker's chocolate, toasted pecan, and a whisper of smoke. We take it right into second crack for a dark roast that still holds onto the region's bright edge, and it's built for a French press.
Guatemala Huehuetenango is our Limited Release dark roast, back for another season. Baker's chocolate and toasted pecan lead the cup, with a subtle smoke on the finish. We roast it just into second crack, which builds the fuller, heavier body without burning off the bright acidity that Huehuetenango is known for. It's bold but still smooth, not a roasty one-note.
It grows in the highlands of Huehuetenango, one of Guatemala's highest and most celebrated coffee regions. The elevation, between 1625 and 1830 meters, keeps the cherries developing slowly and locks in the clean sweetness that gives this coffee its backbone under the roast.
If you like a darker roast that still tastes like the terroir it came from, this is your cup. It's made for a French press, where the heavier body really opens up, and it holds its own black or with a splash of milk.
Guatemala Huehuetenango
Guatemala Huehuetenango
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Characteristics
Dark
Bold
Smooth
Baker's Chocolate, Toasted Pecan, Smoky
1,625 - 1,830 MASL
Bourbon, Caturra
Washed
Huehuetenango
Story
Bold, smooth, and full-bodied, Guatemala Huehuetenango is back with baker's chocolate, toasted pecan, and a whisper of smoke. We take it right into second crack for a dark roast that still holds onto the region's bright edge, and it's built for a French press.
Guatemala Huehuetenango is our Limited Release dark roast, back for another season. Baker's chocolate and toasted pecan lead the cup, with a subtle smoke on the finish. We roast it just into second crack, which builds the fuller, heavier body without burning off the bright acidity that Huehuetenango is known for. It's bold but still smooth, not a roasty one-note.
It grows in the highlands of Huehuetenango, one of Guatemala's highest and most celebrated coffee regions. The elevation, between 1625 and 1830 meters, keeps the cherries developing slowly and locks in the clean sweetness that gives this coffee its backbone under the roast.
If you like a darker roast that still tastes like the terroir it came from, this is your cup. It's made for a French press, where the heavier body really opens up, and it holds its own black or with a splash of milk.
