Caffè delle terre alte di Huehuetenango

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Project shared with the Slow Food Biodiversity Foundation, for the enhancement of a fine coffee, respecting the environment and farmers.
When prepared as an espresso, this coffee explodes a deep and enchanting smell, taking over a bronze golden hue, it is deep with fruit and flowers.
It has a very low acidity and it leaves a smooth, velvety cocoa based after taste.

Clear
Quality

Arabica

Variety

Bourbon, Typica, Caturra

Growning

Under the shade of tall trees

Harvest method

Hand picked. The coffee berries are detached one by one and placed in wicker baskets.

Coffee post harvest treatment

Washed and sun dried for 24/36 hours. The beans dry in the sun for at least 3 days, continuously turned over with a rake.

Certification

Slow Food Presidium ™

Origin

Guatemala

Region

Western Plateau of Huehuetenango: San Pedro Necta, La Libertad, Culico, La Democracia, Todos Santos Cuchumanatanes.

Altitude

1500m – 1800m

Producer

Coop. Todos Santos

Sensory Profile

Aroma 85%
Corpo 80%
Dolcezza 90%
Persistenza 85%
Acidità 85%
Globale 85%

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