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Guatemala | SHB Huehuetenango

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Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Weight
Grind

Description

Huehuetenango is a municipality in the western highlands of Guatemala, running up to the border with Mexico and encompassing a lot of microclimates across its hills and valleys. Pena Roja, or red rock, lies in the foothills of Pena Blanca which peaks at 3520 masl.

Cooperativa Agricola Integral Peña Roja are a smaller co-op that work with a larger union of cooperatives, Fedecocagua, to help market and sell their coffee abroad. In return, they get extra investment and support as well as access to services such as agronomists that work directly with the union. In this manor they can maintain the traceability and character of their coffee and share the expertise that larger groups have access to as well as increase their network for best practises and issues fighting diseases. The co-op also provide a free nursery for children under eight in their community.

Coffee on the 81 smallholders’ farms is picked by hand, washed and dried on patios under the sun, often those patios are actually the rooves of houses perching on the slopes and hillsides.

Further processing at the dry mill that is located in La Libertad takes place to prepare bags for shipping and export. The area contains of a selection of varieties that allow for a more secure crop diversity. San Ramon is a natural Brazil mutation of Typica, with Bourbon related varietals Catuai again originating in Brazil as a cross between Mundo Novo and Caturra, and Caturra itself being a natural mutation.

ROAST LEVEL

Dark

VARIETAL

Bourbon, Caturra, Catuai, San Ramon, Typica

ALTITUDE

1400 - 1700 metres above sea level

PROCESSING

Washed

TASTE

Dark Chocolate / Maplelike syrup / Rich

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