Huehuetenango & Nuevo Oriente Unroasted Coffee
Huehuetenango farms sit high in the mountains ranging from 5,000 – 6,500 feet (2,000masl). This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico’s Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at dizzying heights. The fact that Huehuetenango farms are so high up and remote means that producers must often set up their own micro-mills. Fortunately, Huehuetenango is also blessed with numerous rivers that facilitate washed-process coffee.
Smallholders have populated Nuevo Oriente since the mid-twentieth century. Now coffee is growing in popularity, and larger estates are popping up. Today, coffee is helping the region blossom into a vibrant community. With an average rainfall of 72 – 80 in per year, temperatures ranging from 64-77ºF and soil fed by volcanos, Nuevo Oriente appears poised to become a strong coffee-producing region.
From the East to the West, this regional selection brings together two distinct coffee characters to form a synergy of complex flavors. From Huehuetenango comes fruit-forward notes of citrus and a bright acidity rounded off with a pleasant sweetness. Complementing aromatic notes of cocoa powder, graham cracker, and roasted almonds come from Nuevo Oriente, lifting the blend with a light body.
Guatemalan Raw Coffee Beans
With its rich volcanic soil, mountainous terrain, and varied micro-climates, Guatemala is a perfect country for coffee cultivation. Centuries of agricultural history have transformed Guatemala into the spectacular coffee origin it is today, and Guatemalan green coffee beans are the delight of roasters and coffee drinkers alike. With its wide array of growing regions, Guatemala encourages a diverse range of outstanding flavor profiles. Read more in our Guatemala Coffee Origin Report.
Guatemalan Coffee Quality
A Strictly Hard Bean (SHB) coffee grows at altitudes of 1,200 meters above sea level or higher. When coffee cherries grow at high altitudes, they tend to mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter green coffee beans that are considered higher quality. During dry milling, this lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.
Wet Processing
In the “washed” or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is dried until it reaches the optimal moisture level.
Washed processing has become widely popular. The cup profile of washed coffees tends to reflect the terroir of the coffee. The processing method allows the growing conditions, the region, and the true character of the coffee to shine through.
FLAVOR: Cocoa Powder, Roasted Almond, Graham Cracker, Citrus
BODY: Light
ACIDITY: Bright
PROCESS: Washed, Fully Sundried
MOISTURE: 10.80%
ROAST PROFILE: Dark, Medium or Light
ORIGIN: Guatemala (South America)
