Guatemala

Delicate, intense acidity, full of character and pleasant wine notes.

100% Arabica
Varieties: Bourbon, Caturra, Catuai
Location: Northwestern Guatemala
Altitude: 1,600 to 2,000 meters
Soil type: limestone
Type of shade trees: Ingas
Precipitation in mm/year: 1,200 to 1,400
Average annual temperature: 22°C
Amount produced per harvest/bags: up to 10,000 bags
Harvest period: January to April
Picking method: hand-picked, 3 rounds
Washing method: 24 to 48 hours of fermentation, depending on the altitude of the wet mill
Drying method: sun-dried, finishing machines
Screening and sorting method: mechanical
Region: Huehuetanango has several large coffee plantations. However, SHB Attila Huehuetenango is produced by small and medium-sized growers. Many of them belong to one of Guatemala’s 22 Maya ethnic groups and speak one of the seven local Mayan languages. In pre-Columbian times, the capital of the powerful Mam nation was Zaculeu, today a ruin site on the outskirts of the city of Huehuetenango, visited by tourists and by those who still worship the pantheon of Maya gods.