Guatemalan Huehuetenango: A Deep Dive into Flavor & Culture with Roastmaster Dave
Guatemala has long been celebrated for its vibrant coffee culture, producing some of the world’s most distinctive and sought-after beans. Among its many coffee-growing regions, Huehuetenango stands out as one of the most renowned. Known for its exceptional terroir and complex flavor profiles, Huehuetenango coffee offers a unique journey from bean to cup. Join us as we explore this region with Roastmaster Dave and discover why its coffee is beloved by connoisseurs and casual drinkers alike.
"What makes Huehuetenango one of the most renowned coffee-growing regions in Guatemala?"
"I would say one of the most renowned in the WORLD."
The Unique Terroir of Huehuetenango
Huehuetenango’s reputation as a coffee powerhouse begins with its environment. Nestled in the western highlands of Guatemala, coffee grown in this region develops a unique flavor profile due to many terroir factors. According to Roastmaster Dave, "the mix of the elevation, climate, soil, cultivation methods, and processing tehniques make [Guatemalan Huehuetenango] unique and complex."
Guatemala is a small country, but the geography is diverse, with 300 micro-climates created by criss-crossing mountain ranges that are further influenced by large crater lakes and volcanic activity. And coffee is grown just about everywhere. In fact, over 270,000 hectares of land are used for coffee production.
Along the border of Mexico, in the northernmost lands of Guatemala, is the Huehue region. Dry, hot winds from the Tehuantecpec plain blow across the rugged mountains, preventing freezing temperatures, despite the high elevation. Here, coffee is grown at staggering heights of 2000 metres above sea level by small producers and co-ops, who take advantage of the many water sources available amidst the slopes and peaks. The soil in Huehuetenango is lacking the heavy volcanic soil that other departments in Guatemala boast, but coffee benefits from the porous, well-drained clay soil, rich with nutrients and some volcanic dust from previous eruptions.
We wanted to get a better idea of just how some of these factors influence the flavor of coffee cherries and the final cup, so we asked Dave to elaborate and compare other Guatemalan coffees to the Huehuetenango.
Q: How does the high altitude and unique climate of Huehuetenango impact the flavor profile of the coffee?
Roastmaster Dave: "The elevation and climate go hand in hand. Due to the cooler temperatures at the higher elevations, the plants maturate more slowly creating higher acidity, more sugars, and a popping cup."
Q: How does Huehuetenango coffee compare to coffee from other Guatemalan regions like Antiqua or Atitlan?
Roastmaster Dave: "Most other regions in Guatemala produce a richer, lower sweetness cup (think dark chocolate vs. milk chocolate) with less citrus notes and milder acidity."
Bringing Out The Best
While environmental influences are instrumental in determining quality and flavor, we also know that coffee processing is equally important. This includes the processes used to wash, dry, ferment (if applicable), and roast the coffee beans. Different processing methods at every step can alter or enhance the flavors of the final cup.
"The primary processing method [for Huehuetenango] is washed. This makes for a cleaner presentation of all the coffee's complex characteristics."
- Roastmaster Dave
Many coffee farms in this region use traditional methods of processing, because these processes have been passed down through generations. As Dave confirmed, most Huehuetenango is processed using the washed method, which enhances the coffee's pristine clarity, highlighting fruity and floral notes.
Once the coffee has been washed, dried, and shipped out to buyers - it's time to roast! We asked our in-house roasting expert to offer up his tips on roasting Huehuetenango. Here's what Dave had to say -
Q: What are the common tasting notes found in Guatemalan Huehuetenango coffee?
Roastmaster Dave: "Common notes are milk chocolate, brown sugar, cherry, orange, baking spice, roasted nut and caramel framed with a bright citric acidity, more sugars, and a popping cup."
Q: Do you prefer a light, medium or dark roast for Huehuetenango coffee?
Roastmaster Dave: "Light"
Q: What challenges come with roasting Huehutenango coffee, and how do you adjust the roast profile to highlight its best characteristics?
Roastmaster Dave: "The Huehue is actually quite easy and forgiving to roast. It was one of the first coffees I roasted when I started home roasting. The most important goal with roasting this coffee is choosing the attribute you most want to present. Lighter roasts will accentuate the fruity, floral, nutty, and bright acidity. Medium roasts will bring out a more chocolatey, roasted nut, and balanced cup."
As Dave reported, Huehuetenango offers a flexibility in roast profiles due to its forgiving nature and range of cupping notes. Different attributes are highlighted depending on the desired flavor.
Light Roast: This roast level showcases the bean’s complexity and is often preferred by specialty coffee enthusiasts. Look for notes of chocolate, cherry, apricot, and hazelnut, with a bright finish.
Medium Roast: Opting for a medium roast balances the coffee’s natural sweetness and acidity. This creates a smooth, well-rounded cup that appeals to a broad audience. Expect notes of chocolate, orange, maple syrup, and toasted nuts.
Dark Roast: While less common, a darker roast can be used to emphasize bolder, deeper flavors. Look for notes of dark chocolate, pistachio, brown sugar and caramel, with a bold body and clean finish.
A True Omni-Brew
Different coffees typically shine when matched with the perfect brew method, which should highlight the flavors and nuances of the coffee. We asked Dave if he preferred a particular brew method for Huehuetenango and this was his response:
"The Guatemala Huehuetenango is a true omni-brew and crowd pleaser; it rocks as a pour-over (my personal favorite), drip style, espresso, french press, and even slaps as a cold brew."
- Roastmaster Dave
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