Guatemala has preserved more of the traditional Typica and Bourbon varieties of Arabica than most other Latin American growing countries; this is generally seen as the reason for the heightened complexity and quality of Guatemalan coffees.
The La Morena microlot was produced by eleven female farmers from Huehuetenango.
The city of Huehuetenango, is in west-central Guatemala. It lies at an elevation of 1,890 metres above sea level on the southern slopes of the Cuchumatanes Mountains, which are the highest mountains in the country. The name Huehuetenango means “Place of the Ancients,” and near the city are ruins of an ancient Maya centre called Zaculeu, which has been developed into an archaeological park. Huehuetenango is one of the larger commercial centres for the numerous Maya settlements that dot west-central Guatemala.
This wonderful coffee is produced by selected small growers in the Huehuetenango region in the Western Highlands of Guatemala. The beans are fully washed, sun dried, hand picked for export. They are grown and harvested at elevations of between 1500 and 2000 metres above sea level.
Very drinkable after 3 days post roast, develops well thereafter.
Recommended minimum resting period (post the roast date): 2-5 days
