Guatemala Huehuetenango SHB EP is sourced from farms located more  than 4,500 (1372m) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee.
 
About this coffee
 
Flavor profile
Lime, orange, apple juice, roasted marshmallow, milk chocolate
 
Grower
Producers from Huehuetenango Guatemala
 
Altitude
1524 - 1830 masl   (5,000 - 6,003 ft above sea level)
 
Variety
Bourbon, Catuai, Caturra, Pache, Catimor, and Marselleza
 
Soil
Volcanic loam
 
Region
Huehuetenango, Guatemala
 
Process
Fully washed and dried in the sun
 
Harvest
October - February
 
Certification
Conventional