Milk chocolate, caramel + pear
Rich, creamy body, with a lovely chocolate backbone and highlights of soft green fruit
Country : Guatemala
Region : Huehuetenango
Municipality : San Pedro Necta
Altitude : 1300 - 1500 MASL
Variety : Bourbon, Caturra
Processing : Washed
Owner : Alfonso Anzueto
Calahute is located in Huehuetenango, a stunning region located in the west of Guatemala near the border of Mexico. Huehuetenango is home to some of the most complex and celebrated coffees in the country, which frequently appear in the top ten of the Cup of Excellence competition. This is in part due to the incredibly high altitudes that coffee is able to grow at (up to 2,000m above sea level), thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain which protect the region from frost. These high altitudes, combined with a relatively predictable climate make for exceptional, complex and very sweet coffee, like this very special lot from Calahute.
Calahute is a relatively large farm for this region (many of the producers in San Pedro Necta have very small farms), with 210 hectares dedicated to coffee. Today the family grow a number of different varieties including Bourbon, Catuai, Caturra, Pacamara, Tekisik and Typica. This lot is made up of Bourbon and Caturra.
This coffee was produced using the washed method at the mill, which is located on the farm. At the end of the day, each of the workers delivers their carefully selected coffees to the beautifully maintained wet mill, which is located on the farm. Here the coffees are carefully hand-sorted and then weighed, pulped and fermented for 24–36 hours. The beans are then washed, graded by weight in long channels, and carefully dried on patios for 7 -12 days.
We suggest using this coffee for espresso brew methods, but it's also great in a French Press, stovetop or plunger, whatever you use to keep yourself caffeinated and having a good time.
Suggested Espresso Recipe:
We suggest using 20-21g of ground coffee to produce 42-44g of brewed espresso, at around 95C, in 30-32 seconds.