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
- Processing
- Washed
- 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.