Tasting Notes

FLAVOR: Chocolate, Nutty

BODY: Smooth

ACIDITY: Medium

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Recommended Roast Level

Medium

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About the Coffee

The farming region of Huehuetenango (pronounced way-way-tenango) has greatly improved quality over the past decade, slowly overtaking the more famous Antigua region in popularity and demand. The region borders the Mexican Chiapas mountain range, so it’s grown at higher elevations than any other region in Guatemala. Huehuetenango coffees tend to have chocolate and citrus undertones, and are really smooth -- neither harshness nor bright acidity of an Antigua. This one comes from the very small Union Cantinil co-op and they brand it Jabiru out of respect for a majestic stork which is native to the area.

Try medium roast for a smooth, low acidity coffee with a lot of chocolate, slight almond nuttiness, and a sweet aftertaste. It also makes nice cold brew. Light roasts are not my recommendation for a Guatemala Huehuetenango. And if you take it too dark, it will start to burn.

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