Guatemala Los Cedros
This coffee strikes us as the perfect complement to a morning pastry or an evening dessert. Light tangerine acidity gives way to an almond-y, marzipan-like sweetness, all built on a foundation of the deepest baker’s chocolate. Whether next to a chocolate croissant or a crème brulee, this coffee’s sweet and balanced flavor profile will be a welcomed delight.
This coffee is great for someone who’s looking for a “fun” Latin American coffee. It will be a lighter roast than The Answer, will have a brighter acidity and more flavor complexity.
This micro-lot from Octavio Herrera and his family is grown with extreme attention to detail in every aspect of the farming and processing. The coffee is hand-picked, hand sorted, and dried in small lots in raised beds, as well as on their patio. The lot is a mix of Bourbon and Caturra varieties and grown on their farm near 1,650 masl. The view from their farm to the surrounding mountains and community is equally stunning.
Traveling in the Guatemalan region of Huehuetenango, or Huehue for short, is not easy. These mountainous hillsides and deep valleys make travel slow and winding, but the coffees that grow on these hillsides are renowned for their brightness and depth of flavor.
Washed Coffees in Guatemala are first de-pulped to remove the fruit from the seed. Mucilage remains on the seed and a fermentation process is used next to remove the mucilage. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on cement patios or raised beds.
Origin // Guatemala
Region // Huehuetenango
Farmer // Octavio Herrera
Variety // Bourbon & Caturra
Elevation // 1,650 masl
Process // Washed
Flavor Notes // Tangerine, Marzipan, Bakers Chocolate