Guatemala Huehuetenango

What is in the cup

A cocoa base with citrus brightness and a sweet finish. It suits a slightly longer espresso; on filter, the orange-peel character becomes clearer.

Origin

Guatemala

Region

Huehuetenango

Process

Washed

Roast

Medium-light, for espresso and filter

For the way you brew

For a balanced cup from a filter brewer, espresso machine or moka pot.

Try 18 g in and 40 g out for espresso. For filter, start at a 1:16 ratio with water around 94°C.

Choose whole beans for a bean-to-cup machine. Espresso grind is a starting point for portafilter machines; adjustment may be needed.

After roasting

Coffee leaves the roastery within 21 days of roasting. The roast date and lot are on each bag. Tasting notes describe flavour associations; no flavourings are added.

Preparation: 1–3 working days. Courier: another 1–2 working days.