Guatemala Organic Huehuetenango ASPROCDEGUA Women Producers SHB EP FW Arabica raw coffee beans
Fairly bright acidity, textured body, chocolate, grapefruit, melon, clean, richish, sweet and tart, caramel, raisin, some complexity, soft but lasting finish. Fairly responsive to changes in the roast, capable of many distinct flavor profiles.
A relative bargain for a well processed very good quality Organic coffee. Many Guatemalan Coffees are often a good value.
Roast Aroma: Roasted sweet corn, coconut, mixed fruit
Dry Aroma: Sweet, chocolate, soft orange, floral
Brewed Aroma - Sweet, caramel, milk chocolate, soft orange, faint floral
Region: Department of Huehuetenango, Northwestern Guatemala; in the San Pedro Necta, Todos Santos, San Antonio Huista, Union Cantinil, Concepcion Huista, Sipacapa, San Marcos, Cuilco, Santa Barbara, San Sebastian Hueguetenango, and Colotenango Municipalities.
Growers: Small Holder Women Farmers belonging to the ASPROCDEGUA Cooperative coffee Processing Organization.
Producer: Asociacion de Productores de Cafe Diferenciados y Especiales de Guatemala (ASPROCDEGUA) Coffee Processing Mill is certified Fair Trade Organic. Over six hundred Members of ASPROCDEGUA produce coffee and citrus fruits on about 2 Hectares Each. Coffee trees are intercropped with Guava, cassava, avacado, lemon, and Orange trees. Education, nutrition, social, and food security projects are provided by ASPROCDEGUA to it's Members, along with technical supports like soil analysis, test farms, and Producer training. The coffee selected for this particular lot was chosen from the Women Producers only.
Growing Altitude: 1600 - 2200 Meters above sea level
Process: Fully Washed and sun dried
Varietals: Bourbon, Caturra, Pache, Catuai
Primary Harvest: January - April
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.