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 slightly bright and sweet with a long, warm finish. In the cup we noted lots of dark chocolate and sweet caramel with a bit of ripe peach, mild meyer lemon and just a dash of baking spices. Is that clove? Nutmeg? I dunno but I like it! This coffee will make an excellent base for your blends, particularly those suited to warm, inviting Holiday themes. 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 9th, 2022. Harvest year: 2022
Acidity & Brightness: Slightly bright and slightly sweet
Balance & Finish: Slightly complex with a lingering, pleasant finish
Body & Texture: Big, rich body and velvety texture
Flavors: Dark chocolate, peach, meyer lemon & baking spices
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 mellow the spices. 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.“