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.
LOCATION: Huehuetenango, Huehuetenango
ALTITUDE (MASL): 1700 - 1900 m.a.s.l
VARIETIES: Caturra, Pink Bourbon, Java, SL28, Typica, Pacamara
PROCCESING METHOD: Washed, natural, honey
Huehuetenango, Guatemala, renowned for its coffee, holds a lesser-known arid region where Diana and Hector Ovalle defy odds by cultivating coffee. Their coffee heritage dates back to the late 1800s when their ancestors settled in Aqua Dulce, Huehuetenango. Initially, they attempted sugarcane farming without much success but later transitioned to coffee, igniting a lasting family passion.
Diana and Hector are deeply committed to their community, supporting those reliant on coffee production by purchasing 150 sheep, which not only keep their farms weed-free but also provide meat for workers. They also cultivate trees bearing nutritious seeds and fruits for their local community.