Guatemala

Cupping Notes: Brown Sugar, Orange and Dark Chocolate

Full City Roast

Medium Body

Elevation: 1624 to 1830 meters

Varietals: Bourbon, Caturra

Milling Process: Fully Washed

Drying Process: Mechanical

Harvest Start Month: December

Harvest End Month: May

The Guatemala Huehuetenango EP coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand-sorted until there are no more than 8 defects per 300 grams of green coffee. This Guatemalan coffee is sourced from different farms within the region of Huehuetenango, and it is known for its clean and bright acidity.