A new arrival from this season’s harvest in Huehuetenango, with a delicate tea-like character
Blackberry, Caramel, Rooibos
Producer: Nicolas Perez Jimenez
Altitude: 1600 masl
Varietal: Caturra, Catuai, Pache
Harvest: February 2021
Optimal brew beyond: Filter 7 days | Espresso 21 days.
RRP for 250 g: 129 kr.
RRP for 1 kg: 480 kr.
About the coffee:
Nicolas Perez grows coffee just outside the town of Concepción Huista in Huehuetenango. The Huista sub-region is where much of our Guatemalan coffees have come from in recent years, and like many in the region, Nicolas has a very small plot of land at only around 1.2 hectares. He has lived on this land since 2004, and has slowly been able to build a fairly steady business, carefully honing his craft. So far he has only produced washed coffees, but hopes to learn more about other processing methods in the coming years. Again like many of the small producers we have worked with here in Huehuetenango, Nicolas grows a mix of popular local varietals, like Caturra, Catuai and Pache. Nicolas takes great care in his processing, depulping, fermenting for 48 hours and washing the coffee. He then soaks the depulped parchment coffee for 12 hours, equalising moisture content before drying. This seems to add an extra depth to the fruit character in this coffee, showcasing some rich berry notes in the cup.
Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the highest altitudes in all of Central America, due to the presence of the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl. This creates lots of high altitude land to grow high-quality coffee, an important crop in an area where agriculture is the largest industry. A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl. These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited our Guatemalan partners at Primavera for the past three years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.