Huehuetenango has a reputation for producing “powerhouse” coffees: Bold, rich, velvety and with just enough complexity to keep you on your toes. This delicious coffee from the Rio Azul Coop is an excellent representative for the region. It’s ever so gently bright and sweet with a long, warm finish. In the cup we noted lots of cocoa powder, decadent caramel and dates along with a bit of ripe peach, mild meyer lemon and just a dash of almond. There’s even a bit of baking spice in the background. Is that clove? Nutmeg? I dunno but I like it! This coffee will make an excellent base for any daily driver blends and is well suited for winter warmer blends. Or it can stand alone confidently as a daily morning cup or accompaniment for dessert.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: December 14th, 2023. Harvest year: 2023
Acidity & Brightness:Fairly bright and slightly sweet
Balance & Finish: Slightly complex with a lingering, pleasant finish
Body & Texture: Rich body and velvety texture
Flavors: Cocoa powder, caramel, meyer lemon, peach, dates and almond
Grade: SHB EP, grown at 1100-2000 masl
Processing: Fully washed (wet) processed
Grower: Cooperativa Rio Azul | 282 Members
Region: Jacaltenango, Huehuetenango, Guatemala
Varieties: Bourbon, Catuai, and Caturra
Recommended Roast Range: City+ to Vienna (light-medium to dark)
This coffee has excellent range and will take a wide variety of roasts well. We like it best right at Full Medium or between the end of 1st crack and just before 2nd crack begins. Lighter roasts will bring out a bit more lemony brightness and even a touch of jasmine. For more chocolate and caramel focus, take it a touch darker. Darker roasts will also accent more of the rich body and texture.
Royal Coffee NY - "This coffee comes from Cooperativa Rio Azul. The Coop currently has 282 members as of 2020. Kanil or Q'anil comes from the name of a hill in the municipality of Jacaltenango where the members and the neighboring people can go for a ceremonial site. The coop started in the late 1960's and to this day believe that the foundation of the coop allows for all members to achieve better benefits and makes it more profitable for the group to process coffee, many of whom are 2nd and 3rd generation growers.“