Guatemala Huehuetenango Organic SHB/EP 2023

Huehuetenango Organic Green Coffee

Huehuetenango farms sit high in the mountains ranging from 5,000 – 6,500 feet (2,000masl). This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico’s Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at dizzying heights.

The fact that Huehuetenango farms are so high up and remote means that producers must often set up their own micro-mills. Fortunately, Huehuetenango is also blessed with numerous rivers that facilitate washed-process coffee. In the cup, this lot features bright acidity, light body, and sweet notes of chocolate, almond, cane sugar, and hints of tart green apple.

Guatemalan Green Coffee Beans

With its rich volcanic soil, mountainous terrain, and varied micro-climates, Guatemala is a perfect country for coffee cultivation. Centuries of agricultural history have transformed Guatemala into the spectacular coffee origin it is today, and Guatemalan green coffee beans are the delight of roasters and coffee drinkers alike. With its wide array of growing regions, Guatemala encourages a diverse range of outstanding flavor profiles. Read more in our Guatemala Coffee Origin Report.

Guatemalan Coffee Quality

A Strictly Hard Bean (SHB) coffee grows at altitudes of 1,200 meters above sea level or higher. When coffee cherries grow at high altitudes, they tend to mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter green coffee beans that are considered higher quality. During dry milling, this lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.

Certified Organic Unroasted Coffee

Many coffee origins grow coffee organically by default, but for coffee to be certified as USDA Organic, the farm and supply chain must adhere to strict standards from tree to cup. The standards encompass criteria such as the health of the soil, management of pests and weeds, the genetics of the coffee trees, environmental impacts that result from agricultural activity, and more. Accreditation is a rigorous process that can take up to three years and is a huge investment for producers. That’s why many who naturally farm organically lack certification despite their sustainable efforts.

Washed (Wet) Processing

In the “washed” or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is fully sun-dried until it reaches the optimal moisture level.

Washed processing has become widely popular. The cup profile of washed coffees tends to reflect the terroir of the coffee. The processing method allows the growing conditions, the region, and the true character of the coffee to shine through.