Guatemala Huehuetenango Huixoc
Pronounced Way-Way-Ten-Nang-Go Wee-Chock, this is one of Guatemala's best and highest grown coffees. Moderate acidity and complex flavors make this a "power house" coffee. Bold, yet buttery smooth with notes of cocoa, banana bread and butterscotch.
Arrival Date: December 10th, 2020
Acidity & Brightness: Moderately Bright, sweeter than most Huehuetenangos
Balance & Finish: Slightly complex flavors with a short pecan finish
Body & Texture: Rich Body, buttery texture
Flavors: Cocoa, banana bread and butterscotch
Grade: SHB, grown at 1250-1740 meters
Certifications: Rainforest Alliance (RFA)
Processing: Fully washed
Varieties: Bourbon, Caturra, Catuai, Mundo Novo
Roasting: Start with a Full City to Full City + (Medium to Medium Dark), or at the first snap of second crack to a few seconds into second crack. This coffee takes dark roasting well but expect the cocoa notes to become more bitter like baker's chocolate.
Recommendation: For people who enjoy a bold, big coffee with distinct flavors and a smooth finish.
Reminder: this coffee is raw, you must roast it before brewing
Our Review: The name of this coffee is certainly a mouthful, don't worry, we had to ask too. You're probably familiar with our most popular coffee growing region of Guatemala, Huehuetenango (Way-Way-Ten-Ango) but you may not have heard of this farm, called Huixoc (Wee-Chock). It means "water spring", in the local mam dialect, which was the name given to it by it's founder, Jose Olivio Chavez in 1940. This is appropriate since there are several natural springs on the farm that provide water during dry seasons and even power the farm's own coffee mill.
Huehuetenango coffees have become some of the most popular coffees we carry and it's easy to see why. These powerhouse coffees are characteristically bold, flavorful and complex and have a smooth buttery body that nearly any coffee drinker will love. We found the Huixoc to be a bit sweeter and more balanced than most Huehuetenangos we've had. It's got just the slightest hint of something herbaceous, kind of like oregano, which adds complexity to this otherwise fairly balanced coffee. It's got big notes of cocoa and butterscotch as well as hints of banana bread. All in all, we found it to be delicious and it certainly lives up to its regional heritage.