Although our Huehuetenango coffees are from higher elevations (sometimes even around or above 2000 masl), they usually don’t need a very agressive energy approach at the beginning. They also tend to crash less or/and softer comparing to Acatenango coffees after the first crack. They’re generally pretty user-friendly 🙂
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
ALTITUDE (MASL): 1,500-1,850 m.a.s.l.
VARIETIES: Bourbon, Caturra, Pacamara, Geisha, Catuai
PROCCESING METHOD: Washed, honey and natural
Finca La Maravilla is located in the high mountains of the Huehuetenango region. In 1997 Mauricio and his father Guillermo purchased a small fragment of the wonder land and called it just that. During that time the farm was accessible only by foot or horseback.
Today, thanks to Mauricio’s persistence and hard work the road leading to the farm has been improved dramatically and became reachable by car.
Till this day, there is no electricity at the farm (only a generator that runs few hours a day) but that doesn’t stop Mauricio to implement continuous improvements to wet and dry processes at his farm.