Guatemala - Central America

Guatemala is the life of the party. It gets along with everyone and requests the best old-school jams you thought you forgot. Guatemalan coffee is often grown at high altitudes, as is the case with this Huehuetenango, meaning the coffee is more dynamic in terms of acidity (brightness) and its flavors, such as stone fruit, cacao, and spice. For context, the flavor of coffee grown at lower altitudes tends to be more nuanced and earthy.

At higher altitudes coffee flavors become lighter, and more complex the further from sea level a coffee grows … going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits. - Altitude 1400-1800 meters above sea level.

Of course precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem. - Precipitation - 1145mm, Temperature - 64 F, Humidity 71%

And finally a coffee’s process describes how the seed (coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods. - Fully washed, Sun-Dried, Catarra and Bourbon Varietal.