We’ve talked a bit about Guatemala’s challenging coffee history and current struggle with coffee rust in a previous post, but today we bring you a new coffee from the same Huehuetenango region.
Meet the Bean: Guatemala SHB EP Huehuetenango
Tasting Notes: Lemon, chocolate, nut, floral and apple
Varietal: Bourbon, Caturra, Typica and Paches
Process: Fully Washed and Sun Dried
About the Farm: The Huehuetenango Highland Coffee Presidium was created with the help of Slow Food. The Slow Food movement aims to support small-scale producers who preserve crop varieties, agricultural practices, and food traditions. A Presidium is a local project with the goal to find a viable future for small-scale producers of regional artisanal food. Today, this Presidium represents four cooperatives and consists of approximately 150 small growers in two different communities: La Libertad and Todos Santos. Members of the presidium must have farms over 1500 meters, and be committed to the principles of Slow Food. The Presidium works to protect both the health of the local environment and the well-being of the producers and their families. In addition, the Presidium provides educational workshops and technical training to producers in order to improve the quality of the coffee.
The Slow Food program puts emphasis on quality and traceability. Every individual lot gets cupped and classified by quality, and can be traced back to each individual producer.The lots get blended into a full container, and cupped prior to going afloat to ensure quality levels.
This coffee was sourced through Cafe Imports.