Guatemala
Guatemala Huehuetenango
Huehuetenango · 1600–2000 masl · washed
Mountainous, dry-wind terroir yields bright, complex cups with pronounced apple and honey sweetness.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Guatemala Huehuetenango | 8 | 7 | 8 | 3 | 6 | 8 |
Details
- Varieties
- Bourbon, Caturra, Pache
- Roast
- medium-light
- Harvest
- Jan, Feb, Mar, Apr
Tasting notes
Red AppleCocoaGrapefruitHoney
Brewing recommendations
Pour-Over V60affinity 9/10
Grind
medium-fine (600µm)
Temp
94°C
Ratio
1:16
Brew
210s
Apple-honey brightness with cocoa finish.
Chemexaffinity 8/10
Grind
medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Clean, juicy, floral edge.
Kalita Waveaffinity 7/10
Grind
medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; red apple and cocoa with rounded sweetness.
Espressoaffinity 7/10
Grind
fine (260µm)
Temp
93°C
Ratio
1:2.2
Brew
28s
Bright, red-fruited shot.
AeroPressaffinity 7/10
Grind
medium-fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; red apple and cocoa with soft acidity.
Cold Brewaffinity 7/10
Grind
coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; red apple and cocoa without the bite.
French Pressaffinity 5/10
Grind
coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; red apple and cocoa with textured mouthfeel.
Moka Potaffinity 4/10
Grind
fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; red apple and cocoa in a concentrated cup.