Often we hear one seek for a morning coffee that is easy to brew, quality assured and seemingly no fuzz, but an excellent coffee to start the day, here we are, landed a wonderful Central American Wash Mild coffees of El Templo from Huehuetenango Guatemala.
El Templo consists of blend of varietals of bourbon, caturra, catuai and pache, where all these varietals flourish in the high altitude, mountainous environment. Fully washed process brings its upmost clarity in flavour profile to the table.
About Coffee
El Templo showcases the beauty, the history and the culture of Huehuetenango and its Mayan Archelogical site, Zaculeu. Huehuetenango is very well known for its climate, landscape and its long history. The people here, the coffee growing families and produce amazing coffees, work surrounded by mountains and beautiful perfectly-blue lagoons, well worth visiting.
Grown by smallholder farmers across municipalities like San Antonio Huista, Concepción Huista, and San Pedro Necta, this coffee thrives in fertile soils and diverse microclimates. Each farmer, with plots ranging from 0.5 to 6 hectares, grows coffee under the shade of native trees, ensuring sustainability and quality in every bean.
Processing
El Templo’s commitment to quality starts with careful production methods. Farmers handpick ripe cherries and process them daily using micro-mills. The cherries are subjected to dry fermentation for 24 to 36 hours in concrete tanks, a technique adapted to conserve water in the area. Once fermentation is complete, the beans are washed and sun-dried for approximately eight days, and then allowed to rest in parchment for up to two weeks to reach the perfect moisture level before they are delivered.
El Templo coffee has notes of sweet honey, yellow fruits, mandarin, orange and juicy body. The coffee producers that contribute to El Templo are small-scaled producers. The average size of farms in the region is 3.45 hectares and their productivity is around 1,600 kg of cherries per hectare.
HARVEST
January to April
SHADE
Oak trees and native trees
DRYING METHOD
Fully sun-dried on concrete patios or raised beds
El Templo W Guatemala Huehuetenango San Pedro Necta, Santa Barbara Caturra Bourbon Pace Catuai | Washed Chocolate | Maple Syrup | Malt | Sugary
