Stone Fruit & Chocolate Harvest:  January 2022Country: Guatemala Producer: Miguel Mendoza Region: HuehuetenangoProcess: WashedVariety: Caturra, Catuai & Bourbon Altitude: 1,550 - 1,620 masl  Despite its relatively small size, a huge variety of flavours can be found in Guatemalan coffee, making it one of our favorite origins to work with! Huehuetenango is probably the most famous of these regions and easily the most enjoyable to pronounce (way-way-ten-AN-go!). This area has the highest non-volcanic mountains in Central America, and some of the most exciting, and complex coffees we’ve tasted from Central America have come from here. Miguel Mendoza is a second-generation coffee producer in the town of Andea el Pajal, in Huehuetenango. His farm, El Mirador, gets its name from the very high peak where it’s located. “El Mirador” means a viewing point, and from the farm you can clearly see the town and all the neighboring areas. The pictures look beautiful!  During the harvest Miguel makes sure only ripe cherries are picked. This means the coffee is harvested in several passes throughout the season. Once picked the cherries are transported 1.5 hours-drive away to be processed at the Cajuil farmhouse at the old Rancho village. Here the cherries are depulped, fermented between 32 to 36 hours and  washed with clean water. This coffee was dried for five days in the sun on patios. With flavours of Stone fruit and milk chocolate, this coffee is sweet, well balanced and incredibly creamy. A liquid dessert!