Wiltor
Saint-Ours

Libertad

Huehuetenango is a department of Guatemala located in the western highlands and borders the Chiapas state of Mexico to the north. It is the country's most ethnically diverse region with a proud Mayan heritage.

This coffee is sourced from the Recinos family and Finca Nueva Armenia in the village of Santo Domingo Las Flores, Huehuetenango. The Recinos family has been growing coffee for five generations. Nestled in the Sierra Madre mountain range of Guatemala, Finca Nueva Armenia produces high quality organic certified coffees. From 1300 to 1600 meters of altitude, the farm specializes in micro lots. Offering a wide range of varieties like red & yellow Bourbon, Bourbon300, Bourbon Elite14, Caturra, Elefante, Maragogype, Typica, SL28, as well as other native varieties dating back the days of their ancestor Teodosio Recinos around 1840.

This specific lot was processed using an experiemental technique called carbonic maceration. It comes from the wine industry, and these wines are known to be juicy and fruity, which roughly translates to the cup character of coffees fermented this way. The process is an anaerobic fermentation in which the coffee cherries are not pulped, which means the fermentation process tends to be much longer.

The resulting cup reminds us of nutmeg, almond paste & black cherry.
Huehuetenango is a department of Guatemala located in the western highlands and borders the Chiapas state of Mexico to the north. It is the country's most ethnically diverse region with a proud Mayan heritage.

This coffee is sourced from the Recinos family and Finca Nueva Armenia in the village of Santo Domingo Las Flores, Huehuetenango. The Recinos family has been growing coffee for five generations. Nestled in the Sierra Madre mountain range of Guatemala, Finca Nueva Armenia produces high quality organic certified coffees. From 1300 to 1600 meters of altitude, the farm specializes in micro lots. Offering a wide range of varieties like red & yellow Bourbon, Bourbon300, Bourbon Elite14, Caturra, Elefante, Maragogype, Typica, SL28, as well as other native varieties dating back the days of their ancestor Teodosio Recinos around 1840.

This specific lot was processed using an experiemental technique called carbonic maceration. It comes from the wine industry, and these wines are known to be juicy and fruity, which roughly translates to the cup character of coffees fermented this way. The process is an anaerobic fermentation in which the coffee cherries are not pulped, which means the fermentation process tends to be much longer.

The resulting cup reminds us of nutmeg, almond paste & black cherry.

Coffee origin

Country
Guatemala
Region
Huehuetenango
Variety
Red Bourbon
Altitude
1400 - 1500 m
Farm
Finca Nueva Armenia
Producer
Recinos Family
Process
carbonic maceration

Tastes like

🌰
nutmeg
🌰
almond paste
🍒
black cherry

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