Flavour Notes: Chocolate, Orange, Melon.
Roast: Medium. Juicy body with sweet long-lasting finish. Recommended for Espresso, Bean to Cup, Cafetiere, Filter and Aeropress.
Varietal(s): Mixed (Bourbon, Catimor, Catuai, Caturra, Pache).
Altitude: 2000 m.
Location: San Antonio Huista, Huehuetenango
Comes in Ptarmigan Winter plumage packaging: Silver Seasonal Tins, White Bags. Eco Compostable refill avail.
Free delivery for local subscriptions: enter code FREELOCAL
This coffee is sourced from women farmers in the community of San Antonio Huista in Huehuetenango, Guatemala as part of the Cafe Delas program. These producers typically come from a rich coffee heritage and have small artisnal farms around their homes averaging just 1ha in size which can be found at elevations up to 2,000masl.
Café Delas was created to help women farmers access the resources, knowledge and voice they need to grow their operations to the fullest potential. Every Café Delas coffee is sourced 100% from women farmers and for every sale, a portion of the profit is reinvested in programs that promote gender equality and empower women in the field.
Huehuetenango is the highest altitude region cultivating coffee in Guatemala. Thanks to the dry, hot winds that blow into the mountains from Mexico, the region is protected from frost allowing Highland Huehue to be cultivated up to 6500 feet (almost 2000m). The extreme remoteness of Huehuetenango means that most producers need to process their coffee themselves. Fortunately the region has plentiful water supply with many rivers and streams, so a mill can be placed almost anywhere. An abundance of local knowledge and skill also means that while home-processed, these coffees are treated with excellent attention to detail and are the amongst the most sought after in Guatemala due to their high quality cup.
Cherries are pulped mechanically, fermented for around 24 hours on average, washed and then dried on small patios with manual selection of the beans and careful attention
Every region has its own culture of coffee processing. In Huehuetenango it is special. Tall mountains tower over the coffee producing areas, inducing cool temperatures which means that coffee takes time to ferment; sometimes longer than a day. Coffee is therefore often fermented overnight, pushed into a washing channel for a density separation, then let to sit for another full day so that the last bit of mucilage can be washed off. Drying of the coffee is done on any flat ground that can be found. The harvest and processing season is typically dry, allowing the farmers to sun dry their coffee on small patios.
Huehuetenango’s producers are specially known for their artisan approach to processing, where every farmer develops their own process on their homes or nearby yards, so as to ensure the coffee is always supervised. After washing the coffee is always 100% sundried.
Eco Tin Refill option: Please select Bag and add a note at Checkout if you require a tin refill and we'll deliver in a clear compostable bag. We can include a new removable label too if you request one.