Guatemala Huehuetenango Cooperativa MAM
Rainforest Alliance Certified
Roast Color: Medium/Dark
Body: Medium bodied, silky mouth-feel
Flavor Profile: Bright, wine-like, orange-blossom sweetness, light berries, and milk chocolate
Cupping Notes: The dry fragrance is delicate and nutty, with a strong presence of hazelnut and raw honey. Once brewed, the wet fragrance expands and the wine-tanin quality evolves. A very clean cup, the perfect body carries the subtleties through and finishes in a delightfully creamy, almost malty flavor.
Over the last ten years, I've roasted and cupped countless small-farm coffees from the Huehuetanango region of Guatemala, and I've enjoyed each one immensely. I love these coffees because they tend to be lively, flavorful, bold, and bright. This varietal in particular has excellent balance, unassuming body, and a creamy consistency. Shade-grown, sun-dried, and hand-sorted, these carefully cultivated beans present gorgeous nuanced flavors and bright acidity.
Guatemala is home to some of the most clearly "flavor-identifiable" micro-climate coffees in the world. This is due to the combination of young, active volcanic soils, extremely high altitudes, and early morning clouds. We also have the dense, early morning fogs, heavy dew, and steep mountainsides that create rare micro-climates. The result is a highly distinguished cup of coffee, with a quiet and enjoyable complexity. I truly love this coffee, and this Huehuetenango is among the highest quality coffee I've been able to offer this year.
Cooperativa MAM operates in the Huehuetenango region. The primary focus there is pine tree forestry, but coffee was historically the main crop. This is an old and well-established cooperative with high elevations and a sunny harvest season. And while this shade-grown varietal is stunning in its mellow, smooth flavors, very few bags actually make it to the United States. My own love of this coffee is colored by my preference for an acidity that's balanced by sweetness & nuanced by fruit. This is a rich cup with interesting, although quite subtle, spice notes, as well as a great acidic snap. I prefer a fully developed roast, bringing out deep, dark chocolate flavors. Enjoy!