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Up to €50 of free coffee with the purchase of a coffee machine.
The Cafe
This blend of Arabicas from the Huehuetenango region has all the qualities of the terroir: lively acidity, very marked fruity and floral notes.
The Terroir
At 2,000 meters above sea level, Huehuetenango lies at the intersection of warm air sweeping eastward from the Tehuantepec plains in Oaxaca, Mexico, and cool air descending from the Cuchumatanes Mountains, creating a microclimate that prevents frost, allowing for high-altitude coffee cultivation. These conditions are perfect for producing Arabica coffees with the lively acidity and fruity notes typical of the region.
Harvesting and Processing
In this remote region, most producers process their own coffees; the abundance of streams and rivers greatly facilitates the production of washed (Fully Washed) coffees.
The cherries are hand-picked and pulped on site, usually using small hand-operated or electric crushers. After fermentation, the berries are rinsed with water to remove any remaining mucilage. The water used is filtered to avoid contaminating local waterways.
The grains are then dried, either on tables or in patios.
