Guatemala
Huehuetenango Candelaria SHB
Huehuetenango, Guatemala
Guatemala Huehuetenango Candelaria
Guatemala Medium & Dark Roasts
Our Guatemala Huehuetenango Candelaria SHB is a multi-dimensional coffee with milk chocolate, almond, apricot, and brown sugar notes that has a 84.75 specialty coffee score. This naturally mid-acidity coffee is slow-roasted to perfection, reducing the acidity to a low five on the pH scale.
The Huehuetenango regional farms sit high in the mountains, ranging from 5,000 – 6,500 feet (2,000 masl). This region owes the rich flavor of the beans to the dry, hot winds which come in from the mountains of Mexico’s Tehuantepec plain. The additional heat layers protect Huehuetenango from frost and enable coffee to grow at these lofty heights. The Candelaria region boasts numerous rivers that facilitate the natural washed-process for these green coffee cherries.
The Medium Roast is extremely tea like with its fruity and sweet notes, while the dark roast has rich chocolate and almond notes with an undertone of dried fruit. Both roasts have a tangy aftertaste that hits the sides of the tongue. The Medium roast is similar in concept to our Tanzania Medium Roast though with different fruity notes, while the dark roast’s fruit notes are a bit more subtle, like chocolate with fruit pieces embedded in the layers.
Guatemala HC Medium Roast
Guatemala HC Dark Roast
FAQ's and Recommendations
There is no flavoring on these slow-roasted beans. The beans in and of themselves have a lot of underlying notes, including dried apricot and brown sugar notes, which create a natural sweetness.
Huehuetenango farms sit high in the mountains ranging from 5,000 – 6,500 feet (2,000 masl). This renowned region owes much to the dry, hot winds that come in from the mountains of Mexico’s Tehuantepec plain. Candelaria is one of Genuine Origin’s first community lots, crafted by our amazing quality control lab in Guatemala City.
They work with producers across Huehuetenango to develop aconsistent, high-quality blend every year. In the cup, Candelaria has bright acidity, light body, and sweet notes of milk chocolate, caramel, and roasted almond.
We are so glad you asked! As part of our Nerdy concept, we have got all the deets for you!
The typical bean-to-water ratio for a strong cup of coffee, which we provide at our events, is:
- 11 Grams of Coffee
- 6 oz of Water
11 grams of coffee is one heaping tablespoon plus a little extra.
See our brewing breakdown chart for detailed bean-to-water brewing measurements for everything from a single serve K-Cup to our full 12-cup coffee pot and pour over.
Though these may change with future beans and flavor offerings, for now all roasts and flavors have the same suggested measurements.
Please note that these are merely recommendations. If you prefer your brew stronger or more mild, go forth and conquer that Cup-o-(Nerd) Java!
A Quick Summary of our recommendations for our roasts and flavors.
- Pour Over, K-Cup, and Coffee pot: 15 grams of beans to every 6oz of water.
- K-Cup brew machines that only do 10oz of water: 18 grams of beans for the 10 oz of water.
- Espresso Shot: Grind your beans to an appropriate espresso grind, then use the same amount of beans that you would use to fill up the portafilter with when prepping a regular espresso.
- Bialetti or other Italian Roast: Same as Espresso.
- French Roast: With a regular French Press Course Grind use 15 grams of coffee for every 6 oz of water.
- Cold Brew: With a regular French Press or Cold Brew course grind, use 15oz of beans per 6oz of water.
- Iced-Hot Coffee: Method 1 – Instant Gratification -Pour your hot-brewed coffee or espresso shot(s) over ice and add creamer or milk of choice for an instantly cold coffee. Method 2 – Delayed Gratification – Put your hot-brewed coffee in the refrigerator and wait until it is nice and cold, then add in milk or creamer of choice for a rich cup of cold coffee.
Pre-Ground Beans: Our pre-ground beans are perfect for Pour-Over, K-Cup, and Coffee Pot brews, including hot-iced coffee. Pre-ground beans can be re-ground as well for espressos.
Whole Beans: Our whole beans allow you to grind for Espresso, French Press, or Cold Brew methods.
Washed process coffee, also known as wet processing, is a method where the outer layers of the coffee cherry are removed, and the beans are then fermented and washed before being dried. This process results in a clean, bright, and acidic coffee flavor profile
Our Experimentation Process:
Each coffee bean type goes through a meticulous experimentation process before we release it for purchase.
We know everyone takes their coffee in different ways, but for scientific reasons we needed to come up with a standard testing method
that could be repeated time after time for an accurate experimentation process.
Coffee Testing:
11 grams of regular drip course ground beans
6oz of filtered water
1 Tbsp of Dairy Milk (moo) or Almond Milk
1 packet of sugar (1 teaspoon) or 1 packet of monkfruit (1 teaspoon)
Our Nerd Java Coffee Experimentation to Selling Ready Process:
1. Slow roast the bean at multiple roast levels from light to medium to dark.
2. De-gas the beans in air-sealed bags for 2-4 weeks.
3. Test the bean flavor every week until it is smooth and gentle enough for Charity’s sensitive digestive tract.
4. We make note the bean development and PH at each test which includes drinking the coffee…
- Black (Sip)
- Add 1 teaspoon of Sugar or Monkfruit (Sip)
- Add 1 tablespoon of Milk or Almond Mil,k (Sip)
The beans that pass our low-acid Hyperion test while still being absolutely delicious make the cut.
The non-preferable roast levels and bean types never make it out of the testing phase. We have proudly tested over 100 beans types from around the world.
5. We then work with our toll roasting partner to develop the perfect roast profile for the bean type to get to the intended flavor and smoothness. Then go through the degassing process again.
6. If this bean is one that complements one of our flavors, we will begin the flavoring experimentation at this point in the process. That is a whole different story!
7. Once the bean is ready, we package with love and sell.
