Guatemala Huehuetenango Silvestre Velasquez
Guatemala Huehuetenango Silvestre Velasquez
Guatemala Huehuetenango Silvestre Velasquez
Sweet highlights through the finish, and fruited characteristics that draw out tart acidity when roasted light. Panela, brûlée sugar, fermented orange, hint of hibiscus tea, apple, and vanilla caramel. City to City+.
Full Cupping Notes
Light roasts were impressive, with sweet highlights through the finish, and fruited characteristics that draw out a tart acidic impression. You get a sense of some of those fruit notes when grinding the coffee, like fruit cider notes, along with emphatic sweet notes of raw sugars. Pouring hot water continues a theme of cooked fruits and sweetness, apple butter with cinnamon, fruit galette, and a note of graham cracker crust. The level of sweetness and acidity stood out on a table of Guatemala's, brown sugar, panela-type raw sugars up front, with caramelized brûlée sugar bittersweets in the finish. The acidic impression is bolstered by citrus hints, and slightly acetic edge, like fermented orange, and a hint of hibiscus tea. There's also a red apple note that leads to some bittering apple skins in the aftertaste. Exceptionally sweet finish, accented by notes of vanilla caramel, and coffee nip candies.
Specs
Region Tectitan, Huehuetenango Processing Wet Process (Washed) Drying Method Patio Sun-Dried Arrival date June 2025 Arrival Lot size 20 Bag size 69 KG Packaging GrainPro Liner Cultivar Detail Bourbon, Caturra, Catimor Grade SHB EP Appearance .4 d/300gr, 15-17 Screen Roast Recommendations City to City+
Product Overview
Product Overview
| process method | Wet Process (Washed) |
|---|---|
| cultivar | Bourbon Types, Caturra Types, Modern Hybrids |
| farm gate | No |
Farm Notes
Farm Notes
Origin & Farm Notes
This coffee is from a farmer named Silvestre Velasquez, whose 1.5 hectare farm, "Rancho Las Vegas", is perched in the high altitude zone of Huehuetenango. While most of our Huehuetenango coffees are from the North, Silvestre's farm is in the municipality of Tectitan, all the way down in the southern tip. Rancho Las Vegas is a 2000 meter farm planted in Bourbon, Catimor, and Caturra, which he picks and processes together. His wet process method involves fermenting the coffee seeds pulped of their fruit for 48 hours, during which time the sticky fruit mucilage is broken down and can be easily washed from the seed. The coffee is then moved to a cement patio where it is dries in the sun. We found Silvestre's coffees showed fruit tones in the brew, which bring a lively acidic impression to the light roasts.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | No |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| recommended espresso | No |
Guatemala Huehuetenango Silvestre Velasquez
Guatemala Huehuetenango Silvestre Velasquez
Sweet highlights through the finish, and fruited characteristics that draw out tart acidity when roasted light. Panela, brûlée sugar, fermented orange, hint of hibiscus tea, apple, and vanilla caramel. City to City+.
Full Cupping Notes
Light roasts were impressive, with sweet highlights through the finish, and fruited characteristics that draw out a tart acidic impression. You get a sense of some of those fruit notes when grinding the coffee, like fruit cider notes, along with emphatic sweet notes of raw sugars. Pouring hot water continues a theme of cooked fruits and sweetness, apple butter with cinnamon, fruit galette, and a note of graham cracker crust. The level of sweetness and acidity stood out on a table of Guatemala's, brown sugar, panela-type raw sugars up front, with caramelized brûlée sugar bittersweets in the finish. The acidic impression is bolstered by citrus hints, and slightly acetic edge, like fermented orange, and a hint of hibiscus tea. There's also a red apple note that leads to some bittering apple skins in the aftertaste. Exceptionally sweet finish, accented by notes of vanilla caramel, and coffee nip candies.
Specs
| Region | Tectitan, Huehuetenango |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Patio Sun-Dried |
| Arrival date | June 2025 Arrival |
| Lot size | 20 |
| Bag size | 69 KG |
| Packaging | GrainPro Liner |
| Cultivar Detail | Bourbon, Caturra, Catimor |
| Grade | SHB EP |
| Appearance | .4 d/300gr, 15-17 Screen |
| Roast Recommendations | City to City+ |