This coffee is a single origin coffee from the Huehuetenango region in Guatemala.
Pronounced – ‘way way ten an go’, this Guatemala Huehuetenango coffee is one of our most popular medium roast coffees. Perfect for use through most home brewing methods, its flavour profiles.
Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production.
Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters.
Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, the geographic conditions help to create the exceptional Guatemala Huehuetenango coffee beans with a distinct acidity and fruity flavors.
- Light roasts are light brown in colour, with a light body and no oil on the surface of the beans. Light roasts have a toasted grain taste and pronounced acidity. The origin flavours of the bean are retained to a greater extent than in darker roasted coffees. Light roasts also retain most of the caffeine from the coffee bean.
- Medium roasted coffees are medium brown in colour with more body than light roasts. Like the lighter roasts, they have no oil on the bean surfaces. However, medium roasts lack the grainy taste of the light roasts, exhibiting more balanced flavour, aroma, and acidity. Caffeine is somewhat decreased, but there is more caffeine than in darker roasts.
- Dark roasted coffees are dark brown in colour, like chocolate, or sometimes almost black. They have a sheen of oil on the surface, which is usually evident in the cup when the dark roast coffee is brewed. The coffees origin flavours are eclipsed by the flavours of the roasting process. The coffee will generally have a bitter and smoky or even burnt taste. The amount of caffeine is substantially decreased.
- As coffee roasts get darker, they lose the origin flavours of the beans and take on more flavour from the roasting process.
- The body of the coffee gets heavier, until the second crack, where the body again thins.
- Lighter roasts have more acidity than darker roasts.
- Light roasted beans are dry, while darker roasts develop oil on the bean surface.
- The caffeine level decreases as the roast gets darker.