Original price was: €10,80.€10,00Current price is: €10,00. with tax
This coffee is really naughty because of its lively flavors. Through each sip, it will gradually reveal pleasant chocolate flavors intertwined with fruit and citrus notes.
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Huehuetenango
Felipe Venenciano Martinez Lopez
Caturra, Catuai, Pache
1600 meters above sea level
washed
Felipe Venenciano Martinez Lopez and his three sons run the farm and oversee the production, growing the Caturra, Catuai and Pache varieties. We are excited to present this coffee as a single-farm offering that carries the story of Felipe and his family.
Huehuetenango is located in the rocky western highlands of Guatemala, along the border with Mexico. Due to its altitude and diverse microclimates, this mountainous region is known worldwide for coffees with a distinct and fresh acidity.
Huehuetenango is located in the Los Cuchumatanes mountain range, whose highest point, known as “La Torre,” reaches almost 3,800 meters above sea level. Of the three non-volcanic coffee-growing regions in Guatemala, Huehuetenango is the highest and driest growing region. Dry, hot winds blowing from Mexico’s Tehuantepec plains protect the region from frost, allowing coffee to be grown up to 2,000 meters above sea level. Cool, fresh winds from the Cuchumatanes mountain range help regulate temperatures, which range between 20 and 24 degrees Celsius.
Located in the rugged terrain of La Libertad region in Huehuetenango, Guatemala, Los Arroyos Farm’s 50 hectares of sloping fields require careful cultivation and logistics, as they range from 1,400 to 1,800 meters above sea level.
The farm has four wet mills that act as satellites to the central mill and drying yard. At these mills, the coffee is destemmed and fermented before being transported down the slopes to dry. Using these satellites has several advantages; the cooler temperatures and higher altitudes allow for longer fermentation times, which contributes to greater flavor complexity in the cup. Additionally, it is easier to transport the processed coffee from the steep fields to the central mill for drying. After fermentation, the coffee is dried in concrete yards at the central facility.
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