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Guatemala Huehuetenango

Region: Huehuetenango

Altitude: 1500-2000m

Varieties: Bourbon, Caturra, Catuai

Process: Washed Process

Region Introduction

Huehuetenango (HUEHUETENANGO) is one of the more renowned coffee-growing regions in Guatemala, and its name is also the most intriguing. The name originates from Nahuatl, meaning "land of the ancients (or ancestors)." The region boasts the highest non-volcanic mountains in Central America, making it highly suitable for coffee cultivation. This area relies heavily on coffee exports and produces many exceptional coffees.

Pioneer Coffee believes that the coffee from this region is typical of extremely hard beans, featuring vibrant and bright acidity, grapefruit acidity, berry flavors, and body, making it the crown jewel of Guatemalan coffee. It is a favorite among those who enjoy fruity acidity, with a pleasant sweet-and-sour profile. Occasionally, there’s a hint of lemon peel or citrus aroma, similar to the profile of Yirgacheffe, though its floral and fruity notes are slightly weaker. Overall, the flavor profile is not very balanced—its acidity and citrus notes stand out more than its floral and nutty notes, giving it a distinct personality.

Coffee Bean Processing Method

1. Bean Selection:

The harvested cherries are placed in a water tank and soaked for about 24 hours. During this time, ripe cherries sink, while unripe and overripe ones float and can be removed.

2. Flesh Removal:

Machines are used to remove the skin and flesh, leaving only the coffee beans encased in their parchment. At this stage, the beans still have a layer of mucilage, which the washing process aims to clean off.

3. Fermentation:

The mucilage is strongly adhesive and not easy to remove. It must be left to ferment in tanks for about 18-36 hours to break down the mucilage. There are two fermentation methods: wet fermentation and dry fermentation. As the names suggest, the former involves water, while the latter does not. During fermentation, the seeds and inner pulp undergo special changes, which is the most influential step in the washed process affecting coffee flavor. Some farms may add hot water or enzymes to speed up fermentation, but this negatively impacts quality and is not favored by specialty coffee enthusiasts.

4. Washing:

Farms using the washed method must have washing tanks and a continuous supply of fresh water. The fermented beans are placed in the tanks and agitated back and forth, using friction and the flow of water to clean the beans until they are smooth and clean.

5. Drying:

After washing, the coffee beans are still enclosed in their parchment, with a moisture content of about 50%. They must be dried to reduce the moisture level to 12%; otherwise, they will continue to ferment, mold, and spoil. The better method is sun drying, which takes about 1 to 3 weeks but yields excellent flavor and is highly favored. In some places, machine drying is used to significantly shorten the process, though this results in inferior flavor compared to sun-dried coffee.

6. Hulling:

Once dried, the beans can be stored in warehouses or sent to factories for hulling, where the parchment and silver skin are removed.

Green Bean Analysis

This is a typical blend of American coffee varieties, including Bourbon, Caturra, and Catuai. The Bourbon variety is the origin of many modern coffee varieties and was first discovered on Réunion Island. When it was brought to the Americas, its characteristics changed. The hybrid variety Caturra was first successfully cultivated in Brazil. It has a shorter tree height and stronger resistance to wind and rain. Catuai, a hybrid of the New World variety and Caturra, has a stocky tree structure and extremely high yields with moderate fertilization. Pioneer Coffee selected this coffee bean because it showcases the regional flavor profile of Guatemala, blending fruity acidity and nuttiness.

Roasting Recommendation