Chocolate, wine notes, citrusy
- Origin GUATEMALA
- Region Huehuetenango, Northwestern Guatemala
- Producer Selected small to medium growers
- Packing 69kg
- Harvest January to April
- Score 82.5
- Type arabica
- Varietals Bourbon, Caturra, Catuai
- Processing Washed
- Altitude 1600 - 2000 MASL
- Prep 50% above Screen 17
Chocolate, wine notes, citrusy, lovely acidity
Huehuetenango Attila is sourced from a number of small to medium growers in the region. It’s also one of Guatemala’s highest and driest coffee growing regions. However, the region is protected from frost during the cooler months of the year thanks to a warm wind blowing into the mountains from the plains of Tehuantepec in Mexico. Shade trees are grown extensively among the coffee. Average regional temperature is around 22ºC with 1200 – 1400mm of annual rainfall. Soil is mostly limestone which contributes to the lovely acidity of the coffee. All the coffee is handpicked, with at least three picking rounds. Milling is same day with 24 – 48 hours in the fermentation tanks followed by sun drying. Depending on the weather, drying may finished off in mechanical driers.
Huehuetenango’s extreme remoteness requires that almost every producer processes its own coffee. Fortunately, the region is crisscrossed with rivers and streams making it easy for wet mills to be built and operated by owners.
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