Guatemala Huehuetenango Organically Grown Crown Jewel - 10oz. Bag

Intro

This is a fully washed and sun dried coffee from Huehuetenango, Guatemala. It is produced by 115 women members of Guaya’b Asociación Civil (GUAYA’B).

The flavor profile offers hints of kiwi, mango, honey and white tea.

Origin Information

Grower - 115 women members of Guaya’b Asociación Civil (GUAYA’B)
Cultivar - Bourbon, Catimor, Catuai, Caturra, Typica, and Sarchimor
Soil - Clay minerals
Region - Huehuetenango, Guatemala
Harvest - December - April
Elevation - 900 – 1850 masl
Process - Fully washed and dried in the sun
Certification - Fair Trade (FT FLO/USA) | Organic

Flavor

Kiwi, mango, honey, white tea

Roast

We roasted this batch of Guatemala Huehuetenango to a medium/mild roast. Depending on the grind and brewing method, this Crown Jewel can produce hints of Kiwi, mango, honey and white tea.

Brewing

As with most Top-Shelf coffees, we suggest using the pour-over method to maximized the aroma and flavor of this Crown Jewel coffee using a 1:16 coffee to water ratio with the water between 200F and 205F. Once grounds are placed in the filter, pre-soak grounds by covering with water for ~30sec to allow for blooming, then finish with either a steady pour or a couple of short pours to complete the brewing process.

Coffee Background

In addition to a centralized mill, GUAYA’B helps farmers overcome other obstacles with training on organic practices to meet certification standards.  GUAYA’B provides members with access to micro-financing to ensure investments in year-round farm maintenance and periodic renovations.  GUAYA’B also provides technical assistance, which includes soil analysis and training on organic fertilizer production.  During the harvest, GUAYA’B has established a childcare service so parents have a safe place for their children to learn while they pick coffee.

Processing Detail & Quality Control

GUAYA’B has an established centralized wet-mill equipped with environmental controls to return water to the environment free of contamination.

The mill is a central piece to supporting farmers with small farms because it reduces their burden of investing in processing equipment and maintenance.  The mill also provides consistent processing protocols that result in higher quality community lots.  At the mill, farmers deliver their cherries each day where they are floated to remove damaged and under ripe fruit. Next the cherries are depulped and fermented for 36 to 48 hours, then washed and classified by density in channels of water, and dried to 11 percent moisture on patios in the sun.  The result is a vibrant regional profile ensuring greater earnings for women producers.