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Located in the western highlands of Guatemala, Huehuetenango (pronounced "way-way-teh-NAN-go") is one of the country’s most prized coffee-growing regions. With elevations soaring up to 2,000 meters (6,500 feet) above sea level, this region produces exceptionally bright, complex, and aromatic coffees. The combination of high altitude, limestone-rich soil, warm days, and cool nights allows coffee cherries to mature slowly, developing distinctive sweetness and vibrant acidity.
Flavor Profile
Lively acidity, medium to full body, and intricate flavor notes and a cup that is elegant, fruit-forward, and well-structured, often featuring:
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Bright citrus and stone fruit flavors – such as lemon, orange, apricot, or red apple
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Sweet chocolate and caramel undertones – adding richness and depth
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Floral and honey-like aromas – enhancing its smooth and inviting character
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Hints of spice and nuttiness – providing complexity and a lingering finish
Processing & Quality
Washed (wet-processed), a method that enhances the coffee’s bright acidity and clarity of flavor. Small-scale processing techniques, carefully handpicking and sorting only the ripest cherries. The region’s unique microclimate allows for sun-drying on raised beds, which helps preserve the beans’ exceptional quality and consistency.
To fully appreciate the complexity of Huehuetenango coffee, try brewing it with methods that highlight its bright acidity and layered flavors:
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Pour-over (V60, Chemex, Kalita Wave) – emphasizes its citrus and floral notes
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AeroPress – enhances its vibrant acidity and smooth body
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Espresso – brings out its caramel sweetness and chocolatey undertones
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French Press – highlights its full-bodied richness and complexity
