Los Ancestros coffee grows along the mountains that surround the Mayan archaeological site, Zaculeu, in Western Guatemala. Huehuetenango’s past is marked by an intense history, beautiful temples and ancient civilizations that are reflected in the intense fruity notes of Los Ancestros. Coffee growers in this region are innovators, they love to try new processes, new varieties, and new ways of doing things to achieve better prices. Recently, they have been experimenting with honey-processed coffees and have achieved some incredible results. Thirteen growers contributed to this community blend, each having medium sized farms averaging 14.5 hectares. Their passion, combined with unique micro-climates and diverse altitudes has produced this amazing coffee with dried fruit, lime, and vanilla notes.
SUGGESTED RECIPE: 22g, in 40g, out 30sec
DEAPRTMENT: Small holders and producers in San Pedro Necta, Santa Barbara, Todos Santos Cuchumatanes, Union Cantinil.
VARIETAL: Caturra, Bourbon, Pache, Catuai
ELEVATION: 1200 -1900 MASL
PROCESS: Fully washed. Honey.