Coffee from the Huehuetenango region has long been a staple in the TCC lineup. Why is coffee from this impossible to spell and difficult to pronounce region so consistently popular? Isn’t it just another clean, crisp fully washed coffee from Central America? Well, yeah, but it’s also got a bit of punch. A little rough around the edges, but in a good way. It’s got a bit more body, a bit more bite, a bit more complexity. It’s not a wet-hulled Sumatra by any means, we’re talking degrees. But degrees make a difference when you’re looking for that classic breakfast cup. You can add a bit of milk and sugar and the coffee will still shine through! Many years ago I heard it referred to as a “powerhouse” coffee and that’s always been the best word I’ve heard to describe it. And that’s why Huehuetenango coffee has become an integral base for our Espresso and House Blend (whoops, giving away company secrets out here!).
This year’s fresh crop from Rolando Sanchez’s farm, Finca Claima, continues to impress us. There's a specific flavor profile we look for when we source Huehuetenangos, and this coffee checks all the boxes. The cup is rich, buttery and bold; it’s moderately bright, and slightly complex with a warm, earthy finish. We tasted notes of dark chocolate, caramel, peach & cashew. Exactly what we want out of a classic Huehuetenango coffee!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: August 25th, 2023. Harvest year: 2023, packed in EcoTact
Acidity & Brightness: Fairly bright and fairly sweet
Balance & Finish: Slightly complex with a warm, lingering finish
Body & Texture: Big, rich body and buttery texture
Flavors: Dark chocolate, caramel, peach & cashew
Grade: SHB EP, grown at 1100-2000 masl
Processing: Fully washed (wet) processed
Grower: Rolando Sanchez | Finca Claima
Region: La Democracia, Huehuetenango, Guatemala
Varieties: 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.
De La Finca Coffee - "Finca Claima is a small farm in La Democracia, Huehuetenango. The producers name is Rolando Sanchez and he has been producing coffee there for more than 50 years.
The main varietals included are Caturra and Catuai, planted at an altitude between 1,100-1200M. They have a small eco friendly wet mill at the farm and the parchment is then transported to the La Esperanza dry mill in Guatemala City.”