Castillo / Natural

Although our Huehuetenango coffees are from higher elevations (sometimes even around or above 2000 masl), they usually don’t need a very aggressive 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.