The Guatemala Huehuetenango EP 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. This Guatemalan coffee is sourced from different farms within the region of Huehuetenango and it is known for its clean and bright acidity.
Notes: Milk Chocolate Brown Sugar Red Apple
Acidity: Average
Body: Average
Sweetness: Above Average
Elevation: 1624 meters
Varietals: Bourbon, Caturra
Process: Fully Washed
Harvest: December
Drying: Mechanical Dryer
Export: March
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