Guatemala Huehuetenango HER
Tasting Notes:
Dark Chocolate, Praline, Nougat, Orange
This coffee presents very pleasant with traditional "Friendly" chocolate forward notes with familiar praline nuttiness. Her has a creamy nougat body and as the coffee cools we perceive a slight orange acidity which balances it all quite nicely.
Country: Guatemala
Region: Quom, La Democracia, Huehuetenango
Farm: Comprised of 18 woman-owned smallholder farms
Varieties: Bourbon, Caturra, Catuai, Catimor
Processing: Washed
Altitude: 1500-1800 m.a.s.l.
SCA Cupping Score: 84.25
Imported by: Hacea Coffee Source
From eighteen women producers near the town of Quom in Huehuetenango.
HER Coffee was created to elevate the voices of women in the global market, offering a path to recognition and fair access to the U.S. specialty market while honoring the exceptional quality they bring to every harvest.
HER Coffee is a new program by Hacea Coffee Source dedicated to amplifying the voices of women in coffee. While women contribute nearly 70% of the labor involved in growing, harvesting, and processing coffee, they often face significant barriers to accessing global markets. HER Coffee was created to change that by sourcing directly from women producers and bringing their coffees to roasters across the U.S. The program opens doors for producers to showcase their craft, gain recognition for the quality they deliver, and grow their presence in the specialty market.
HER Coffee directly funds women's health initiatives.
By choosing HER Coffee, roasters and consumers are directly supporting women’s health at origin. For every full bag sold, Hacea Coffee Source makes a donation to Grounds for Health; that provides one cervical cancer screening kit. One bag equals one kit—helping women in rural coffee-growing communities access life-saving screenings and treatment for a disease that is entirely preventable with early detection.
Resting Time / Brewing Suggestions
We recomend letting this coffee rest for a minimum of 7-10 days with the peak brewing time being for 3-4 weeks after that.
This coffee is great as a filter, batch brew, or as an espresso. Try a 1:16 ratio on filter coffee or a more traditional 1:2 ratio as an espresso.