Elevation: 1624 to 1830 meters

Varietals: Bourbon,Caturra

Milling Process: Fully Washed

Drying Process: Mechanical Dryer

Harvest Start Month: December

Harvest End Month: May

Export Start Month: April

Export End Month: July

The Guatemala Huehuetenango EP coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee. This Guatemalan coffee is sourced from different farms within the region of Huehuetenango and it is known for its clean and bright acidity.