Guatemala Calahute

Tastes Like: Stewed Apples  Raisins  Milk Chocolate
 
The Calahute farm is owned and operated by third generation producer Alfonso Anzueto, near the town of San Pedro Necta on the steep slopes of the El Tapon Mountain.  The coffee is shade grown under Ingas and Grevillia trees, protecting the coffee from the sun and providing valuable nutrients.  Alfonso cares deeply about the environment, ensuring all water used is treated and recycled, and also keeping bees to produce honey.
 
The Huehuetenango region is in the west of Guatemala near the border with Mexico, previously known as Xinabajul by local indigenous Maya indigenous peoples.  It is renowned for complex and clean coffees due to its high elevation, high rainfall, stable temperatures and the hot and dry winds that blow in from Mexico's Tehuantepec plains.
 
This coffee was hand picked by trained workers from the local villages, employing about 120 people.  This is a washed coffee, processed at the Anzueto family's wet mill, which was built on the farm in 1958.  The cherries are hand sorted after picking, then weighed, pulped and fermented for 24-36 hours.  The beans are then washed, graded by weight and then dried on patios for seven to twelve days.  As the coffee reaches its target moisture content, shade covers are used and only dried in the sun as it sets late in the day.
 
This Calahute coffee is balanced and sweet with a creamy mouthfeel.  Flavour notes are of stewed apples, milk chocolate and raisins, with a roasted hazelnut finish.
 
Available for either espresso or filter coffee brewing.