Guatemala Single Origin

GENERAL INFORMATION
Regions: Huehuetenango (whey-whey-ten-AN-go), San Pedro
Varieties: Caturra, Bourbon, Catuai, and Pache
Altitude: 1,500 - 2,000 meters (4,921 - 6,562 feet)
Processing Method: Washed
Drying Method: Sun/Patio

TASTING NOTES
Aroma: Chocolate, caramel
Flavor: Nectarine, peach, hint of dark chocolate
Aftertaste: Rich, winey
Acidity: Vibrant, tangy
Body: Full, rich, smooth

ABOUT THIS COFFEE:
Huehuetenango is the highest and driest of the three non-volcanic coffee regions under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico's Tehauntepec (tay-hawn-TEH-peck) plain north of this region, it is protected from frost, allowing Highland Huehue to be cultivated up to 2,000 meters (6,562 feet). 

The extreme remoteness of Huehuetenango requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere.

Zaculeu, named after the pre-Colombian Mayan archeological site in Huehuetenango, is a blend of fine coffee sourced from a select group of small producers. This coffee is one of the most intensely flavored and fragrant coffees in all of Latin America. (source: our friends at Walker Coffee Trading)