RegionHuehuetenango Varietal Bourbon, Caturra, Catuai ProcessFully Washed Brewing Great for espresso & more
Roasted Schedule: This is a limited release coffee, which means the number of times we roast this coffee each week is also limited. Orders may be delayed 1-2 days to ensure freshness, waiting for the next roast.
GREAT CHOCOLATE NOTES, AND GRAHAM CRACKER SWEETNESS
Huetenango is a coffee producing region in the highlands of western Guatemala. Due to it's topography, there are a number of different microclimates that are a perfect match for coffee growing. Named after the popular "cenotes" in the area (a cenote is essentially a sinkhole, resulting from the collapse of limestone that exposes groundwater), the Cenotes of Candelaria are considered a must-visit for tourists. Two pools of crystal clear water, that change colors from turquoise blue to light green, are connected by a series of of underground rivers.
This coffee is from a number of small farms in the area that is processed together at the local wet mill. It's fully washed, before being sun-dried on patios. We found this coffee to be particularly tasty, with all the classic flavors you'd want out of a washed Guatemalan. Great chocolate notes, graham cracker sweetness, and just a bit of fruit, especially upfront.
Something new for us with Guatemala Candelaria is it's roast level. Typically we stick with light roasts for our limited release coffees, but we're roasting this one a bit darker, just beyond where we roast our Colombia Santa Barbara. We found those flavors really popped with a little extra development time, and it also lent itself to a great espresso option!
For espresso, we recommend starting with 18g in, 36-38g out in about 25 seconds. One thing to note is that we found this coffee to have almost no acidity bite when pulled as espresso. Normally we enjoy that brightness, but there was something very enjoyable about Candelaria as a double shot, and it also pairs really well with milk!