Flavor Profile Pear, caramel, oolong tea, cocoa powder
Producers organized around San Miguel Single Origen Coffees
1400 – 1800 masl
Bourbon, Catuai, Caturra, and Pache
Fully washed and dried in the sun
November - April
Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent regional blend? It is mind boggling if you think about terroir to post-harvest processing and everything in between. And what about the human factor from farm management all the way through to brewing. This lot represents a classic Huehuetenango profile traceable to small farms in the region. Farms are just a few acres in size, which is small enough for the producer to carefully handle all of the post-harvest processing on their farms. With their own micro-mills, they carefully harvest cherries, depulp, ferment, wash and gently dry the coffee. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. But also just enough differences from farm to farm to create a rich complexity of flavors. An export company called San Miguel provides crucial logistical support for things like warehousing and milling coffee for export to the international market.