Description
Tucked among the rugged mountains and quiet valleys of Huehuetenango,
this coffee is shaped by altitude, tradition, and time. Grown between
1,500–2,000 meters, where cool nights and a distinct dry season slow the
ripening of each cherry, the result is a cup full of character. Many farms
here remain remote and hands-on, with careful harvesting and patio drying
preserving the region’s natural expression.
Warm and inviting, it opens with notes of peanut and raisin, gently layered
with cinnamon and a soft hint of pear. Crafted from bourbon, catuai, and
typica varieties, this light-medium roast is balanced and comforting with a
subtle complexity—like a cozy moment that unfolds a little more with every
sip.
Guatemala Huehuetenango
From the remote mountains near Guatemala’s northern border, this
Huehuetenango coffee is shaped by altitude, cool nights, and generations
of careful cultivation. Grown by local families and processed within hours of
harvest, each step preserves the clarity and depth the region is known for.
Dried slowly under open skies and guided by tradition, the result is a cup
with layered complexity and a lingering finish. Notes of dried fruit and pear
meet a gentle nuttiness, balanced by a bright, malic acidity and a touch of
warm spice.
A coffee rooted in rugged landscapes and resilient communities—where
every harvest carries both heritage and craft.
V60 Switch: 20g (grind size 5 – 1350 rpm)
Bloom at 86 degrees (switch closed, 60ml, brew for 1 min).
Open switch for 30 seconds.
Close switch, pour to 120ml with 94 degrees water, brew for 30 seconds.
Open switch for 30 seconds.
Next pour to 250ml, wait 30 seconds, last pour to 320ml.
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