It's slightly sweet and has a citrus flavor.
Its aroma is dominant and distinct.
HUEHUETENANGO SHB Guatemala coffee is a classic Guatemalan coffee variety. It is known for its excellent flavor and distinctive aroma. This coffee, with medium body and acidity, offers a rich aroma, with notes of chocolate, sweetness, and fruitiness. New season harvest products are available and are 0 Arabica.
Roasting:Roasting is a heat treatment that brings out the aroma and flavor of the green coffee bean. The roasting level determines the color, flavor profile, and overall characteristics of the coffee beans after roasting.
Acidity:Acidity is basically what it sounds like low-acid coffees are often called "smooth" and high-acid coffees are called "bright."
Acidity is a primary coffee flavor, perceived as a pleasant sharpness toward the front of the mouth, a numbing sensation at the tip of the tongue, or dryness at the back of the palate and or under the sides of the tongue. It expresses or helps define the quality of a coffee.
Acidity is one of the most important coffee characteristics used by coffee professionals to describe a coffee's flavor, along with body, aroma, sweetness, bitterness, and aftertaste. Acidity does not mean sourness, but rather the coffee's liveliness, and is a desired characteristic. It has nothing to do with the coffee's acidity level (pH).
If the coffee you drink flows smoothly in your mouth without leaving much flavor or aroma, this indicates low acidity. If the coffee you drink has a sharp liveliness (not sourness), it means your coffee has a good acidity.
Body:
In short, it's the feeling of weight and density that coffee leaves in the mouth. You might not easily notice the body of coffee because it's a heaviness and a kind of "hardness power" that we can distinguish with coffee, especially by pressing the tongue against the palate. Think of this as the difference between drinking milk and water. Regardless of the flavors, think about the density of the sip and the fullness it leaves in the mouth.
Growing Region
Huehuetenango is one of the three non-volcanic regions of Guatemala and is also its highest and driest, making it one of the best for coffee production. SHB (Strictly Hard Bean) coffee is grown at an altitude of over 1,350 meters.
This region is located in the humid subequatorial zone. The year has two distinct six-month periods: the dry season and the rainy season. Long hours of sunlight, favorable humidity, mineral-rich soils, and volcanic slopes are the factors that make the coffee from these lands considered one of the world's most valuable and exquisite varieties.The average elevation of coffee plantations is between 1,300 and 2,000 meters above sea level.
Recommended Brewing Method
This coffee is universally suitable for multiple brewing methods. For the best flavor, it is recommended to brew it using the Pour Over (V60, Chemex) method. Brewing in an Aeropress will fully enhance the flavor of the beans and extract the full aroma of this Guatemalan coffee, ensuring a delightful cup of coffee. Good results can also be achieved in espresso machines and French presses. This coffee is widely used in alternative brewing methods. It is suitable for espresso and, in particular, filter coffee. It is also suitable for filter coffee machines and manual brewing. It also produces excellent results in espresso brewing. It is recommended for other world coffees and Turkish coffee blends.
