Guatemala, Huehuetenango SHB
The fruit produced in the highlands of Huehuetenango is washed with the cold mountain waters to control the degree of fermentation. The beans are then dried 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.
Cashews and a hint of red berries linger in the background
Strong cashew character with a nutty note and round mouthfeel. A light hint of chocolate dances across the palate too.
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 coffees 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 “Coffee 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-2000s, 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 different but nuanced flavours in the 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 grow slowly, and fruits mature slowly.
Master coffee roasters recognize that coffee berries that mature slowly 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.
The fruit produced in the highlands of Huehuetenango is washed with the cold mountain waters to prevent over fermentation. The beans are then dried 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 finish and round 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 coffee to your next subscription for a delectable introduction to the brewed deliciousness of the beloved and booming “Coffee Belt.”
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.