Guatemala, Central America

0.56 lb

Roast: Vienna & French

Tasting Profile: Varying levels of acidity, full body, chocolate, hints of sweet and nutty

Country-Specific Grading: SHB (Strictly Hard Bean, 1600–1700 masl); FHB (Fancy Hard Bean, 1500–1600 masl); HB (Hard Bean, 1350–1500 masl)

Common Varieties: Bourbon, Caturra, Catuai, Typica, Maragogype, Pache

Growing Regions: Acatenango, Antigua, Atitlan, Chimaltenango, Cobán, Fraijanes, Huehuetenango, Nuevo Oriente

Altitude: 500-700 M above sea level

Harvest Period: September–April

Soil Type: Volcanic 

Processing Method: Washed or mechanically demucilaged

Images by: 

Francisco Corado