Huehuetenango is named for the wild mountain region of western Guatemala, where the coffee growing region extends up to 6,400 feet. The finest varieties of Arabica coffee are cultivated here. The area is a cradle of Mayan Indian culture, where local farmer still follows an ancient way of life. Coffee from this region is hand-picked and processed by native growers on tiny farms.
The roast that maximizes aroma and flavor development of this varietal is a Full City Roast. After being roasted the coffee has a deep chestnut brown color with no oil on the surface.
Velvety body with bright character, a chocolaty taste, and a fruity finish that leaves a clean aftertaste.
Every coffee has a story, and this is one of collaboration and partnership. COCOCA (Consortium of Coffee Cooperatives) is a union of coffee co-operatives that work together to improve both the quality of their coffee and their livelihoods.
COCOCA was created in October 2012 by ten co-operatives who sought to support each other through capacity building, agronomy training, and developing coffee sales. Fast forward to 2018 and COCOCA has grown to 33 members, all continuing to work towards their common goal.
Through COCOCA, a union of like-minded co-operatives of coffee growers have been able to build a stable network to support each other through sharing knowledge and experiences. This includes building their own washing station, enabling greater control over the quality of their coffee.
Flavors of Meyer lemon, butterscotch, baker's chocolate and a touch of spice. Tannic and smooth on the palate, and acetic like rice wine vinegar. Starts succulent and mouth-filling but ends dry.
The Jinotega, Matagalpa, and Segovia regions produce the best-known Nicaragua coffees. As various estates and cooperatives begin to establish their identities in the North American specialty market they will probably reveal coffees in the standard Central America mode: fragrant, complex, with a nut and vanilla bouquet, moderately acidy and medium in body. Jinotega and Segovia coffees occasionally display a bigger, bolder acidity. Most Nicaragua coffee is shade grown. The highest grade is Strictly High Grown. Coffees from the Selva Negra estate have established an excellent reputation in the American specialty market, having the often splendidly full, chocolate-toned coffees from the Prodocoop cooperative mill in the Segovia region.
Our current Nicaraguan hails from the Sajonia Estate in the Jinotega region of Nicaragua. This wonderful coffee is SHG (Strictly High Grown) making for a very dense bean that provides for a rich coffee out of the roaster.
A well-balanced cup of coffee with hints of malted chocolate, lemon & toasted walnut providing a buttery body and a lingering taste.
