With a profile characteristic of its terroir and produced using totally organic methods!
Quetzalito
Guatemala - Huehuetenango - San Pedro Necta - QUETZALITO - FW,Organic
Red bourbonRed catuaiCaturra rougeTypicaWashed
Pick your crop :
Aromatic notes:
Spot price
€/kg
This is an ultra-clean coffee
If we had to describe the process in a few words? The cherries are selected carefully and harvested by hand, fermented for 12 hours, left to dry on patios for 8 to 10 days, then processed.
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- Guatemala
Origin
Region
Huehuetenango Terroir
San Pedro Necta Species
Arabica Varieties
Red bourbon,
Red catuai,
Caturra rouge,
Typica
Process
Washed
Drying
Patios
Packaging
69kg - Jute bags
Altitude
1800 Harvest period
November - March Type of harvest
Manual
The region Huehuetenango
Among the three non-volcanic regions, Huehuetenango stands as the highest and driest area under cultivation. Benefitting from dry, hot winds that sweep into the mountains from Mexico's Tehuantepec plain, the region is shielded from frost, allowing cultivation in Highland Huehue to extend up to 2,000 meters aboe sea level. The remote nature of Huehuetenango practically mandates that all producers process their own coffee.
Analyzed to the nearest gram
Find detailed physical and sensory analyzes of your coffee in the quality sheet with:
- Density
- The humidity level
- Water activity
- Colorimetry
- The sieve
- The nature of the defects
- The score and its details
- The aromatic profile (downloadable)
Equipments selection
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