Guatemalan coffee, washed at Los Arroyos, Huehuetengo.
Located in the rugged terrain of La Libertad, Huehuetenango, the Los Arroyos farm spans 50 hectares of sloping fields at 1,400–1,800 meters above sea level. Managed by Felipe Venenciano Martinez Lopez and his sons, the farm cultivates Caturra, CatuaÃ, and Pache varieties. The farm operates four satellite wet mills that allow for longer fermentation times, adding complexity to the cup. After fermentation, the coffee is sun-dried on concrete patios at the central facility. Tasting notes reveal vibrant citrus acidity, accompanied by hints of red apple, caramel sweetness, and a smooth chocolate finish.
How to brew these beans
ESPRESSO
FILTER
WITH MILK
| Farm and Bean Data | |
|---|---|
| Country: | Guatemala |
| Region: | Huehuetengo |
| Farm/Station: | Los Arroyos |
| Vareital: | Caturra, Catuai, Pache |
| Process: | Washed |
| Altitude: | 1600 masl |
