Savor this Guatemala Huehuetenango with notes of dark chocolate, fig, and vanilla. Each sip delivers a symphony of decadent flavors, with velvety chocolate, succulent fig, and creamy vanilla notes dancing on your palate. It's a delightful escape into pure bliss.

Region: Huehuetenango

Altitude: 1200-1600 masl

Varieties: Bourbon, Caturra, Catuai

Process: washed

Roast: medium

Initiated to empower female coffee growers and combat gender disparities in coffee farming, the La Morena program has evolved into a pivotal force in facilitating access to the global supply chain. Its inception was modest, collaborating with four members of the International Women's Coffee Alliance (IWCA) to import 32 boxes of green coffee beans, constituting a micro-lot. Despite its small scale, the response from roasters was enthusiastic, leading to swift depletion of the limited stock. This initial success propelled the growers into the spotlight, transforming their coffees into highly coveted commodities.

Fast forward to now: our specialty coffee sourcing team in Guatemala partnered with over 800 women farmers across the coffee-growing regions of Huehuetenango and Baja Verapaz. What began as a micro-lot of approximately 2,000 lbs of coffee has burgeoned into a comprehensive platform dedicated to combating gender inequality within the coffee industry. The demand continues to escalate, underscoring the program's significance and impact.

Huehuetenango coffee thrives at elevations reaching up to 6,500 feet (2,000 masl), benefiting from arid, frost-free conditions. In this remote region, farmers often establish their own mills along the abundant rivers to process their coffee, reflecting the ingenuity and resilience of the local community.

We mainly enjoy this coffee as pour over/drip but it does well in all brew methods.  For pour over, try a 1:16 ratio and a kettle temperature of 203°. 

For espresso, a good starting point is: 17 grams in and 42 grams out in 25-33 seconds with a boiler temp of 205°.  Happy Brewing!