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#16 Guatemala Huehuetenango
$88$319 or subscribe and save 15% Select options

#16 Guatemala Huehuetenango

$88$319 or subscribe and save 15%

Light Roast Cashews and a hint of red berries linger in the background.
Dark Roast Darker roasts bring out the brew’s hazelnut, cocoa, and nutty notes. Toasted cashew, hazelnut, and a chocolate finish mingle in a pleasantly round body with no acidity.

Roaster’s Choice Leave it up to our in-house expert if you’re not sure which roast level you’d prefer. Their roast level produces a strong cashew character with a nutty mouthfeel. A light hint of chocolate dances across the palate too.

Clear

Next roast with delivery the following Friday.

Guatemala, Huehuetenango SHB

The fruit produced in the highlands of Huehuetenango is stripped of its pulp and washed quickly in the cold mountain waters to prevent fermentation. The beans then dry in the arid sun.

The minimal processing followed by drying in the sun preserves the natural complexity of Huehuetenango's SHB flavours. The result is a coffee with clean flavours of nuts, caramel, and fruity acidity in lighter roasts.

Roast Levels

Light Roast

Pepper & Spices
Spices
Cashew
Nutty, Cocoa​
Floral
Floral
Red Berries
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

Cashews and a hint of red berries linger in the background

Roaster's Choice

Pepper & Spices
Spices
Cashew, Chocolate
Nutty, Cocoa​
Floral
Floral
Dried Berries
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

strong cashew character with a nutty mouthfeel. A light hint of chocolate dances across the palate too.

Dark Roast

Pepper & Spices
Spices
Hazelnut, Chocolate
Nutty, Cocoa​
Floral
Floral
Dried Berries
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

Toasted cashew, hazelnut, and a chocolate finish mingle in a pleasantly round body with no acidity.

Brewed Awakenings: Introducing The Guatemala, Huehuetenango SHB Whole Coffee Bean

Coffee lovers worldwide look forward to their daily ritual of sipping their beloved brew to kick start the day. But in the fast pace of today’s modern world, we don’t always remember to stop and think about the unique process these energizing beans go through before landing in your morning mug.

Let’s explore one region that produces some of the best coffee in the world: Central America, specifically Guatemala and Honduras.

A Brief Look Inside the History of Guatemalan Coffee

Central America is extraordinarily diverse and includes some of the world’s most popular coffees. The region of Central America stretches from Mexico to Panama and lies in the heart of the equatorial zone. The area has become known as the “Bean Belt” because of its prime growing environment.

So, what was coffee’s journey to Central America, specifically Guatemala?

Guatemala Coffee History

Coffee arrived in Guatemala in the mid-1700s as ornamental plants only. But the country’s native dye industry, which was the primary employer in the 1860s, couldn’t last for long with synthetic dyes that replaced natural ones.

Guatemalan leaders incentivized the growth of coffee plantations, and it quickly became the country’s largest export. Until the mid-200s, Guatemala was one of the top 5 coffee-producing countries, but Honduras eventually surpassed it. Now, coffee enthusiasts across the globe enjoy brews from both countries.

Unique Growing Conditions of the Central American Region

Guatemala and Honduras are two Central American countries known for coffee, with diverse regions producing nuanced flavours in the whole bean coffee they make. One particularly unique region is Huehuetenango, a city resting atop high elevations in Guatemala.

The Guatemala, Huehuetenango SHB Whole Coffee Bean

Approximately 2,000 meters above the ocean lies a unique microclimate where Guatemala’s best coffee grows. Welcome to Huehuetenango.

This quirky geographical locale allows the hot, dry air from the Plains of Tehuantepec to mix with the fresh breezes of the Cuhumatanes Mountains, creating a protective bubble. Despite the nosebleed-inducing altitude, the microclimate here protects coffee blossoms from the ravages of frost. It also allows for coffee to be grown at some of the highest altitudes in the world.

Master coffee roasters recognize that coffee berries that mature at high altitudes produce harder beans and varied flavour profiles depending on the location. Any coffee grown above 1,350 meters receives the title of Strictly Hard Bean (SHB) to indicate its unique character. The beans of Huehuetenango clear this bar by several hundred meters.

Processing Methods

The fruit produced in the highlands of Huehuetenango is stripped of its pulp and washed quickly in the cold mountain waters to prevent fermentation. The beans then dry in the arid sun.

The minimal processing followed by drying in the sun preserves the natural complexity of Huehuetenango’s SHB flavours. The result is a coffee with clean flavours of nuts, caramel, and fruity acidity in lighter roasts.

Roast Profiles and Flavor Breakdown

The result of the harvesting and processing method is a coffee with precise flavours of nuts, caramel, and clean, fruity acidity. The flavours develop and evolve depending on the roast level:

  • Light Roast Cashews and a hint of red berries linger in the background.
  • Dark Roast Darker roasts bring out the brew’s hazelnut, cocoa, and nutty notes. Toasted cashew, hazelnut, and a chocolate finish mingle in a pleasantly round body with no acidity.
  • Roaster’s Choice Leave it up to our in-house expert if you’re not sure which roast level you’d prefer. Their roast level produces a strong cashew character with a nutty mouthfeel. A light hint of chocolate dances across the palate too. 

The Final Sip 

At Bean Curious, a solid cup of gourmet coffee is our favourite way to feel more energized in day-to-day life. While numerous beans are coming from Guatemala, Honduras, and the Central American region, we tip our hats to Guatemala, Huehuetenango SHB whole coffee beans.

Add this whole coffee bean to your next subscription for a delectable introduction to the brewed deliciousness of the beloved and booming “Bean Belt.”

 

References:

https://www.homegrounds.co/guatemalan-coffee/
https://driftaway.coffee/origin-spotlight-guatemala/
https://www.sagebrushcoffee.com/blogs/education/central-america-coffee-info

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Generally your coffee will be at it’s peak after:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

No Pre-Ground Beans?

Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.

The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.

As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.

Additional information

Weight 200 g
Roast

Roaster's Choice, Light, Dark/Espresso

Weight

100g, 200g, 300g, 400g, 500g

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