Over the years I have roasted and cupped many small farm coffees from Huehuetanango. They tend to be lively, flavorful, bold, and bright. Many, many people have told me over the years that the "way-way" is the best coffee we roast - however I love it for another reason. Huehuetanango may be home to some of the most clearly "flavor-identifiable" micro-climate coffees in the world. Possibly due to the combination of the young active volcanic soils filled with pumice, very high altitudes, bright direct sunshine, and early morning clouds, fog and heavy dew, the extreme steep mountainsides create micro-climates with distinct differences in every coffee. I love this coffee - and it may be hard to find a better quality Guatemalan coffee this year.

Finca Candelaria coffee is produced in the highlands of Guatemala in the Alotenango region, 1,500 meters above sea level. The farm is situated at an altitude which creates exceptional coffees specifically because the sunlight and volcanic soil enhances the density of the beans.

Huehuetanango (pronounced "Way-Way-Ta-Nan-Go") is a very old and well-established growing region with high elevations and a sunny harvest season, however few coffees from this region reach the United States. My own love of this coffee may be colored by my preference for Guats whose acidity is balanced by sweetness and nuanced by fruit. This is a sweet cup with interesting spice notes and good acidic snap to it. I prefer a fully developed roast, bringing out deep, dark chocolate flavors. This is an exceptionally sweet, delightful coffee, flavorful without being overpowering.