Guatemala Washed Huehuetenango SHB EP
Description: Hazelnut, butter and green apple in aroma；the cupping notes are hazelnut, orange peel and butter, smooth mouthfeel；the finish carries nutty and orange peel undertones, accompanied by a brown sugar-like sweetness.
Note: hazelnut, orange peel, butter
Roast Level: Medium
Acidity: 2.5 (1~5 from low to high)
Varietals: Typica, Bourbon, Caturra
Grade: SHB，EP
Region: Huehuetenango
Altitude: 1600–1700m
Processing Method: 100% Washed, Sun/Machine Dried
Huehuetenango
Huehuetenango is one of the eight major coffee-producing regions in Guatemala, located near the Mexican border. It is renowned for its proximity to the Cuchumatanes mountain range, the highest non-volcanic mountain range in Central America.
Coffee from this region frequently ranks in the top ten of the Cup of Excellence. The ability for coffee trees to thrive at high altitudes without the risk of frost is largely due to the warm, dry winds that blow from Mexico’s Tehuantepec plain, which protect the region. This unique climate allows coffee to grow under optimal high-altitude conditions, resulting in exceptional quality.
The strictly high-grown beans (SHB) from this region are known for their distinctive flavor profile and perform exceptionally well among the diverse coffee-growing regions, consistently producing outstanding high-quality coffee beans.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
