Ready after coffee - Guatemala Huehuetenango SHB EP 100% Arabica

Altitude: 1350 m.a.s.l.

Region: Huehuetenango

Variety: Typica, Bourbon, Caturra and Catuai

Processing : Wash

Cupping score: 81.5

Guatemala Huehuetenango SHB EP is a beautifully sweet and fruity coffee with a flavor profile of dark grapes, caramel, macadamia nuts

Coffee is intended for espresso.

Something about a farm, farmers and coffee

Huehuetenango is one of the three non-volcanic regions of Guatemala as well as the highest and driest growing region, making it one of the best coffee growing regions.
Currents of hot air flow here from the Tehuantepec plain in the Mexican state of Oaxaca, where they mix with cool air descending from the Cuchumatanes mountains, creating protection against frost and allowing coffee to be grown at an altitude of up to 2,000 meters.
The extreme remoteness of Huehuetenango requires almost all growers to process the coffee themselves. Fortunately, there are many rivers and streams in the region, which makes it relatively easy for manufacturers to set up washing stations. Even more fortunate is that the geographic conditions in Huehuetenango help to create exceptional coffees with distinct acidity and fruity flavors.
SHB (Strictly Hard Bean) states that the coffee was grown at an altitude above 1,350 meters. (This term is also synonymous with SHG/Strictly High Grown, a classification that is higher than HB). EP (European Preparation) means that the green coffee has been hand-sorted to remove all defective beans and foreign material.
Four producers from the Huehuetenango region participated in this coffee:

-Anzueto flights from Finca Isnul in La Democracia;
-Lety Perez from Finca Buenos Aires Huixoc in La Democracia;
-Rene Perez from Finca La Reforma in Cuilco
-Willy Perez of Finca Las Americas and San Antonio, located in Agua Dulce.