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products / Single origin coffee: 50 Specialty coffee & more

Guatemala Huehuetenango

El Puente washed gr.1

250 g

Aroma

Dark cocoa - Caramelized citrus fruits

Taste

Purple - Strawberry - Honey

Grinding

Quantity

Price

14,75€

products / Single origin coffee: 50 Specialty coffee & more

Guatemala Huehuetenango

El Puente washed gr.1

250 g

  • Guatemala Huehuetenango Caffè Fusari
  • Guatemala Huehuetenango Caffè Fusari
  • Guatemala Huehuetenango Caffè Fusari
  • Guatemala Huehuetenango Caffè Fusari

Description and details

Grade 1 lots, such as this one, are of a higher grade and are in limited supply. After harvesting, the beans are washed and fermented for at least 36 hours to ensure the correct development of acidity. Then the coffee is drained and dried naturally in the sun. In the cup, the result is a coffee with a compact, viscous body and a rich, complex aroma with nuances reminiscent of dark cocoa and notes of caramelised citrus fruits, accompanied by floral scents of violets and wisteria. The aftertaste fades into hints of honey and strawberry. Origin: Guatemala Region: Huehuetenango, Loc. La Libertad Botanical species: Arabica Variety: Bourbon, Caturra, Catuai Altitude: 1,600 masl Processing: Washed - Fermentation 36 hours Classification: GR.1 - TRACEABILITY PROJECT LOT Roasting: · slow, to give each bean the right amount of time to develop and a perfect texture · light, to respect its quality and bring out all its individual nuances · dedicated to single-origin and · 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster Cooling: naturally air-cooled to ensure a pure product without interference

Organoleptic/Sensory Analysis

Creaminess in the cup

8.10

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Cup texture

8.00

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Kept in the cup

8.00

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Olfactory finesse

8.2

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Full-bodied on the palate

8.10

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Sweet

8.30

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Bitter

8.10

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Acid

8.10

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Persistenza

8.20

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Aromatic finesse

8.30

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Guatemala Huehuetenango

This single-origin was born in the community of La Libertad, in Huehuetenango, in the foggy mountains near the Mexican border, in Finca El Puente owned by the Vides family, which has been producing coffee since 1958; Jorge represents the third generation. Here on 26 hectares of reddish, clay-rich soil of steep and very fertile terrain due to the volcanic nature of the area, he planted different varieties to enrich the beans organoleptically. The altitude and cool, humid climate with considerable diurnal temperature fluctuations give it a hard texture, fine, persistent acidity and a rich, structured aroma. Grade 1 lots, such as this one, are of a higher grade and are in limited supply: after harvesting, they are washed and fermented for at least 36 hours to ensure the correct development of acidity. Then the coffee is drained and dried naturally in the sun on concrete patios. In the cup, the result is a coffee with a compact, viscous body and a rich, complex aroma with nuances and an aftertaste.

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