This coffee is what started the specialty coffee journey for me. It was one of the first specialty grade coffees I had, and it made me think “how can coffee taste like this?” The first time I roasted this coffee, it stood tall amongst the other coffees I was cupping. The smell was undeniable, the chocolate and brown sugar made me think there were chocolate chip cookies in the roaster. Time and time again I come back to this coffee when I want something a little less bold and a little more sweet.
Guatemala is known around the world for producing exceptional specialty coffee, and Huehuetenango stands out among Guatemala’s famed growing regions. Our Guatemala Huehuetenango Candelaria SHB is a beautiful example of this legacy, balanced, refined, and full of character. As a Strictly Hard Bean (SHB) coffee, this lot was grown at altitudes of 1,500- 2,000 m, allowing cherries to take in more nutrients and develop denser, sweeter beans that add to the complexity. The high altitudes, combined with dry, warm winds that sweep up from Mexico’s Tehuantepec plain, create an environment where coffee cherries mature slowly and develop rich, nuanced flavors.
This coffee is produced by a group of small farmers, including contributions from Finca Joya Grande, Finca Vasquez, Finca la Maravilla, and other local farms. These local farmers bring varieties such as Bourbon, Catuai, and Caturra to the mill to be washed and included into this lot. The beans are processed using the washed method, which helps highlight the coffee’s true terroir, that is, the influence of the land itself inside the cup. Washed coffees tend to be cleaner and more transparent in flavor, making it easier to taste bright acidity, sweetness, and subtle complexity. In the cup, you’ll find a medium body and medium acidity supporting tasting notes of milk chocolate, almond, apricot, and brown sugar. These balanced flavors make this coffee versatile for a variety of brew methods, including pour-over, drip, French press, and even a brighter espresso profile.
Brew Tips & Techniques
This coffee performs well with drip coffee, pour over and French press and espresso.
Pour Over & Drip Coffee
We recommend a 1:16 ratio to highlight the natural sweetness in the cup.
Brew temperature: 200- 203°F
French Press
We recommend a 1:16 ratio with a Coarse grind (roughly 80% or higher on most grinders) Add hot water (200–203°F) and let the slurry sit untouched for 5 minutes. At 5 minutes, gently break the crust with a swirl, then let it sit for another 5 minutes. Slowly press and pour.
A common belief is that 10 minutes leads to over-extraction, but with immersion brewing, this isn’t the case. The result is a full, balanced cup.
Espresso
The classic 18 g in, 36 grams out is what we recommend for this coffee. Aim for a 25-28 second extraction time to bring out the chocolate and brown sugar, while still adding a bit of pop from the acidity.