Altitude: 1600-1800 MASL
Process Method: Washed
Roast Level: Light to Medium
Aroma: dark chocolate
Flavor: almond & citric acidity
Finish: mellow & balanced with dark chocolate notes
HUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.