Cupping Notes: Brown Sugar, Dark Chocolate, Orange
 
Elevation: 1624 to 1830 meters
Varietals: Bourbon, Catuai, Caturra
 
Milling Process: Fully Washed
 
Drying Process: Mechanical
 
Harvest Start Month:December
 
Harvest End Month: May
 
The Guatemala Huehuetenango EP coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee. This Guatemalan coffee is sourced from different farms within the region of Huehuetenango and it is known for its clean and bright acidity.