Coffee Guatemala Santa Barbara espresso 1 kg

Profile

Acidity ⬤⬤○ Sweetness ⬤⬤○ Bitterness ⬤○○

Origin

Guatemala

Region

Huetenango

Process

Washed

Altitude

2000–2300 M.a.s.l.

Varieties

Caturra, Bourbon

Aroma

Sweet, With Notes Of Yellow Fruits And White Tea

Flavour

Bright Acidity With Shades Of Red Apple And Hibiscus

Aftertaste

Long, Sweet, With A Pleasant Stone-fruit Bitterness

Body

Round

Department

White Tea, Hibiscus, Red Apple

Coffee from various farms in the santa barbara area, huetenango, guatemala. The high cuchumatanes mountains and the mix of warm and cool air masses create ideal conditions for growing coffee up to 2000 m.A.S.L. Limestone soils provide distinct acidity. The region is considered one of the highest quality in guatemala. Most farms are small plots of 0.2 ha with about 500 trees, producing up to five bags per farmer. Farmers, representatives of indigenous communities, work collectively and combine their harvests. Processing is minimal: shared depulpers, fermentation in plastic buckets or wooden tanks. Small producers cooperate with unitrade coffee, which provides processing and export, and also supports the coffeecare initiative focused on education and nutrition for local communities.