Guatemala Huehutenango Washed *1 Pack|Light【Justin Coffee】1/2 lb(230g) Estate Coffee, Freshly Roasted

✔Freshly Roasted Coffee Bean Specialty Store ✔CQI internatinal coffee quality appraiser quality control ✔Million-dollar Coffee Bean Sorting Machine Removes Defective Beans
NT$450
NT$500
Item No.: JC163548

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商品介紹


Guatemala Huehutenango Washed

  • Coffee Bean Origin: Guatemala
  • Estate-grown coffee: Guatemala Huehutenango
  • Processing Method: Washed 
  • Variety: 100% Arabica Bourbon Typica Caturra Variety 
  • Grade: AA FAQ
  • Flavor:Floral, Citrusy Aroma, Chocolate, Nuts, Caramel Sweetness, Rich Crema with a Smooth and Sweet Finish
  • Roast Level: Light
  • Packaging Method:
  • ➡ Coffee Beans 1/2 lb (230g/pack) - One-Way Degassing Valve + Freshness-Retaining Zipper Paper Bag
  • Elevation: 1600-1700m
  • Shelf Life: 4 months (The coffee beans have a shelf life of 4 months, starting from the roast date, ensuring optimal flavor)

 

 






 





Coffee Flavor 
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.



Guatemala Huehutenango Washed
Floral, Citrusy Aroma, Chocolate, Nuts, Caramel Sweetness, Rich Crema with a Smooth and Sweet Finish



Guatemala has high altitudes and 300 different microclimates, along with stable rainfall and mineral-rich, fertile soil, all of which contribute to ideal coffee cultivation conditions. These factors make Guatemala one of the top-quality coffee-producing regions in Central America.
 

Huehuetenango, one of Guatemala's three non-volcanic regions, is also the highest and driest growing area, making it one of the best coffee-producing regions. Hot air flows in from the Tehuantepec Plain in Oaxaca, Mexico, where it mixes with cold air descending from the Cuchumatanes Mountains, creating a microclimate unaffected by frost, allowing coffee to be grown at an altitude of 2,000 meters. The extreme remoteness requires almost all producers to process their own coffee. Fortunately, the region has abundant rivers and streams, which makes it relatively easy for producers to build mills. Even more fortunately, Huehue's geographical conditions help to create high-quality coffee with unique acidity and fruitiness.


 

Bourbon

The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica. In Kenya and Tanzania, Bourbon progeny was used to artificially mix, and "SL28" and "SL34" artificial new varieties appeared, which are famous for their good flavor performance. Although the yield of bourbon is higher than Typica, the harvest period is also 2 years, and it can be regarded as a variety with less output.


 

Typica

Typica, the Arabica coffee variety, is one of the closest to the native species. It has a slightly longer bean shape, a clean citric acid flavor, a sweet aftertaste, and an elegant flavor, but its constitution is weak and its resistance to leaf rust is low. It makes the growth and planting conditions difficult, and the tree seedlings are low in yield. Excellent estate beans such as Jamaica Blue Mountains, Sumatra Mandheling, Hawaiian Kona and so on belong to Tepica.
 

Caturra

Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.



 
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the washed processing methods, described below:

【Washed / Wet Processed】
The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.








JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City


▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser. 




 

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