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Huehuetenango origin in Guatemala

Guatemala

Huehuetenango and Antigua

Guatemala / Huehuetenango and Antigua

Huehuetenango

Guatemala · Volcán Coffee

MediumWashed$19.00

High-grown Huehue with cocoa depth, a twist of orange, and a clean, crisp acidity.

Why this coffee works

Guatemala's high-grown washed coffees are reliable for cocoa depth, orange acidity and clean structure.

Flavor notes

cocoaorangealmondclean
Variety
Bourbon and Caturra
Producer
Huehuetenango smallholders
Process
Washed
Roast
Medium
Altitude
1700 m · Volcanic highland
Harvest
December to April

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Acidity

Orange

Body

Medium

Sweetness

Cocoa

Finish

Clean almond

Brew guide

Start with Kalita Wave

Rest 6-18 days off roast
Ratio
1:16
Grind
Medium
Temp
93 C
Time
3:10

A flat-bottom brewer highlights the cocoa base and keeps the orange tidy.

Buying note

Pairing and lot context

Lot
Washed high-grown lot
Pair with
Chocolate almond cookie
Best window
6-18 days off roast

Preparation methods

Choose the equipment by the cup you want

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio
1:16 to 1:17
Grind
Medium-fine to medium
Time
2:45-4:00
Water
92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

  1. 1Rinse the paper filter and preheat the brewer.
  2. 2Bloom the coffee with twice its weight in water for 30-45 seconds.
  3. 3Pour in slow pulses, keeping the bed level and avoiding dry edges.
  4. 4Let the drawdown finish, then swirl the server before tasting.

Batch brew

Repeatable daily brewing and balanced medium roasts.

Ratio
1:16
Grind
Medium
Time
Machine cycle
Water
92-94 C

Equipment

automatic brewer, paper filter, scale, medium grinder

  1. 1Use a paper filter and a level coffee bed.
  2. 2Start at 60 g coffee per liter of water.
  3. 3Taste after the full batch is stirred or swirled.
  4. 4Adjust grind one step finer for sour cups or coarser for dry cups.

Origin

Guatemala shapes this coffee

Mesoamerican volcanic range

Huehuetenango and Antigua · 15.78, -90.23

Terrain

Volcanic highlands with cool nights and strong regional identity.

Seed context

Bourbon, Caturra and related varieties often develop dense sweetness at altitude.

Cup expectation

Expect cocoa, orange, almond, cherry or warm spice depending on process.

Brew context

Flat-bottom brewers highlight the cocoa base; AeroPress can tame experimental fermentations.