$8.48
Guatemala Organic FT Huehuetenango Guaya'b Cooperative SHB EP Fully Washed Arabica raw coffee beans
Bright zippy acidity, medium round body, sweet, red fruit, honey, chocolate, clean, blood orange, soft sweet lasting finish.
Roast Aroma: Roasty, fruit, dry wine, honey
Dry Aroma: Chocolate, melon, honey
Brewed Aroma - Sweet, stone fruits, chocolate, spice.
Region: Department of Huehuetenango, Northwestern Guatemala, in the Jacaltenango District.
Growers: 330 Small Holder Farmers, 316 are local indigenous people, members of Guaya'b Cooperative (Associacion Civil Guaya'b) established in 1998 to improve the quality of life of it's Members by achieving Fair Trade, Organic, and Bird Friendly Smithsonian Migratory Bird Center (SMBC) certifications.
Producer: Guaya'b Coffee Processing Mill certified Organic Fair Trade. Guaya'b provides it's Members with Medical Insurance, Low interest micro loans, education and resources to grow additional crops, Fruits, peppers, peanuts, to improve Members incomes.
Growing Altitude: 1400-1650 Meters above sea Level
Process: Fully Washed and sun dried on raised patios
Varietals: Bourbon, Caturra, Catuai, Typica (common to the Huehue Region)
Soil: Clay minerals
Primary Harvest: December - March
Certifications: Organic, FT
Grade: Strictly Hard Bean (SHB), European Processed (EP)
Strictly Hard Bean, SHB: Coffee grown at very high Altitude produce a denser (Strictly Hard Bean) more vibrant flavor profile than those grown at lower Altitudes. Higher altitudes provide an Arabica Coffee friendly environment, the climate tends to be cooler with less direct sunshine and plenty of moisture. This causes the coffee fruit to mature slowly allowing more time to develop depth and sweetness, as well as many of the desirable characteristics we look for in fine Specialty coffees.
European Process, EP: Hand Sorting to remove defects to the "EP Standard" continues until no more than 8 defects are found in a 300 gram sample. This obviously very labor intense hand sorting improves Cup Quality and Consistency.
