These coffees will all score from 81 to 85.
If you really love to geek out on coffee and its regional information, then here you go...
Huehuetenango is one of the departments of Guatemala with the best qualities of coffee which depends largely on its altitudinal strata, soil qualities, proper agronomic management and in some cases artisanal management. This makes its coffees strictly hard with a well-marked acidity that differentiates it from other regions of the country.
The Association of Special Coffee Producers of Huehuetenango (ASOPCE), was founded in 2015, with the idea of starting a process of unification of producers in the regions of Huehuetenango and San Marcos (Sipacapa and San Miguel Ixtahuacán), which produce a Quality coffee in an organic and natural way, also conventional, and seek to place these coffees in foreign markets at fair prices for the benefit of the producer.
ASOPCE is mostly composed of small producers: 345 men and 105 women. Each has a coffee cultivation plot and the average area per producer is 1.5 hectares with an estimated production of 1.6 quintals parchment by rope, and handled organically. During the association of new producers to the Association, they have benefited from the improvement of their cultivation through the technical assistance provided, as well as the fair price for their coffee.
Coffee produced specifically by women who own or manage their productive unit is produced 1,500 to 2,050 meters above sea level (4920-6750 feet), which indicates that in its homogeneity it is of the Strictly Hard type (SHB). It is a coffee market opportunity produced by women's hands. ASOPCE currently has approximately 105 women producers (30% of the associates).
European Preparation. Minimum rest period of 4 weeks, before boarding.
VARIETIES: Caturra, Catuai, Bourbón, Pache Rojo, among others.