12 oz Talking Crow coffee Roasters Single Origin Regular Guatemala Huehuetenango

Regular Guatemala Huehuetenango

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High altitude and volcanic soil give Guatemalan coffee its complexity.  There are several growing regions each having its own unique micro-climate, but chocolate is a flavor note common to all.

Growing Altitude:  2000 meters above sea level

Arabica Varietal: Caturra, Catuai, Bourbon

Harvest Period: January - April

Milling Process: Washed

Aroma: Sweet cream, caramel

Body: Heavy

Acidity: Mild

Flavor: Chocolate, Caramel, Nutty


Aroma:  the overall smell of the coffee.

Body:  The consistency or "mouthfeel". Best compared to milk. 
Light = skim milk
Medium = 2% milk 
Medium-heavy = whole milk 
and Heavy = cream.

Acidity:  The "tart-pop" flavor experience.  Not to be confused with acid.  It can range from simple and balanced to complex and bright.

Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates

Roast Level: Medium roasted coffees have no oil on the bean surfaces. They exhibit  balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.

Roast Level: Full City  or medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans.  This roast has a heavy body in comparison with the medium roasts.