If floral and honey notes and the freshness of grapefruit are weaved into the coffee aroma, and the traditional taste has the hint of nuts and caramel, then certainly you have a cup of Guatemala. This coffee comes from Huehuetenango plantations, protected from chilly winds by the dry and hot breath of the Mexican plain Tehuantepec. The farmers harvest it by hand from November to March, selecting only the largest and ripest coffee cherries from the branch.
The Huehuetenango region in Guatemala is called “La Tacita de Plata” ― “the Silver Cup” ― because the mountain tops surround the lakes like a bowl. Coffee grows on the slopes of these mountains in almost perfect conditions: the growing altitude of 1500-1750 meters above sea level, the average daily temperature of 23°C, 73% humidity, and sufficient rainfall for a good harvest.
In 2017, Carlos Rivas bought the El Transito Finca plantation; his family shared his passion for coffee and enthusiastically joined the coffee growing process. They were successful because they correctly determined the potential of the plot, and invested efforts and resources in the land after nine years of abandonment. Now the Finca El Transito plantation occupies 18 hectares: at least 20 different varieties have been planted here, each on an isolated plot. Typica is one of them.
Carlos Rivas has achieved his goal: his coffee is always of high quality, but the owner continues to do research, and part of the plot is reserved for experiments with varieties. He implements new projects under the auspices of World Coffee Research (WCR), which also highlights the importance of Carlos Rivas’ contribution to the development of the coffee industry.
Helpful tip: If you want to emphasize the grapefruit notes and sourness of Guatemalan coffee, then you can use hot water and a pour-over device for brewing, but if you pour cold water into ground coffee and leave it for extraction for 10-12 hours, you’ll get an amazing effect, which surprises even experienced coffee fans.
Features
- State and region: Guatemala/ Huehuetenango, Finca El Transito
- Growing Altitude: 1500 – 1750 meters above sea level
- Variety: Typica
- Process: Fully Washed
- Roast: Omni Roast
- Size: 250g
