Process: Washed
Notes: Raisin, Chocolate, Caramel, Grape

This coffee is the fruit of a number of a small holder farmers, each with a maximum area of 1.5 hectares. With limited access to mechanical driers, the coffee is picked, manually depulped and then dried on whatever area they have that is most exposed to the sun. Patios, tarps, rooftops and all manner of surfaces provide the drying beds while the farmers turn the coffee multiple times per day to ensure no mold as the opportunity to grow or over-fermentation occurs.

Once processed, the coffee is bought to micro-warehouses and buying stations operated by Union Cantonil. This modal method of buying ensures the farmers don’t have far to go to get paid for their crop.

Coffees from Huehuetenago frequently win the Cup of Excellence award and are increasingly held up as being some of the best on offer from Guatemala. As an origin, Guatemala seldom appears on our menu compared to many other South or Central American coffees, but when they do, we’re always only to glad to highlight their pedigree. Raisin, chocolate and caramel notes are sure to enliven your senses as we move into this Spring season.