Guatemala Huehuetenango Espresso
Summary
Guatemala Huehuetenango Espresso is a 100% Arabica specialty coffee from the Huehuetenango region of Guatemala, produced by small family farms associated in Mancomunidades Cafetaleras. This washed coffee is grown at 1500–1700 masl and is made from Bourbon and Catuai varieties. The medium roast delivers a dessert-like profile with notes of vanilla, hazelnut, milk chocolate, macadamia and nutella, featuring a buttery, velvety body, low acidity and a sweet, smooth finish. It is suitable for espresso machines, moka pot, French press and brewing in a glass.
Espresso
Ratio 1:2- Coffee in
- 18 g
- Coffee out
- 36 g
- Time
- 25 s
- Temperature
- 92°C
Grind: fine
If the coffee is too heavy and bitter, shorten the yield or grind slightly coarser. If it is too flat, extend the extraction by a few grams.
French press
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 4:00
- Temperature
- 94°C
Add the coffee to the French press, pour in the water, wait 4 minutes, gently stir the surface and remove the foam. Press gently and pour into a cup. Do not press the plunger all the way down; let the coffee settle for a cleaner, more velvety cup.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Producer
- Mancomunidades Cafetaleras
- Altitude
- 1500 - 1700 m.a.s.l
- Variety
- Catuai, Bourbon
- Notes
- Milk Chocolate, Vanilla, Hazelnut, Macadamia
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The roaster
Story Coffee Roasters is a specialty coffee roaster in the heart of Warsaw, Poland. They stick to specialty-grade beans (scored 80+), roasted in small batches…
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