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Grown at high altitude in the remote highlands of northwestern Guatemala, Huehuetenango coffee benefits from a unique dry, hot wind that protects crops from frost and creates ideal conditions for slow, even ripening. The result is a bean with exceptional depth and character.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOur dark roast brings out everything this region has to offer: a full, rich body, bold flavor, and a luxuriously smooth finish that lingers without bitterness. It's the kind of cup that turns a morning routine into a ritual.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eWhat sets this Guatemalan apart\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs specialty coffee becomes increasingly automated, this bean is still prepared the old-fashioned way — using the rigorous European Preparation standard. That means every bean is hand-picked and hand-sorted until there are no more than 8 defects per 300 grams of green coffee. It's a painstaking process, but it's exactly why this dark roast delivers the balanced, clean flavor profile Huehuetenango is celebrated for worldwide.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eWhat to expect in the cup\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eRoast:\u003c\/b\u003e Dark\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBody:\u003c\/b\u003e Full and rich\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlavor:\u003c\/b\u003e Bold with deep, complex notes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFinish:\u003c\/b\u003e Smooth, lingering — no harsh bitterness\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProcess:\u003c\/b\u003e European Preparation (hand-sorted)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGuatemala is just a short distance from the U.S., which means these exceptional beans arrive fresher than most. 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While Indian Arabicas are \u003cb\u003egenerally known\u003c\/b\u003e for their full body, the \u003cb\u003emonsooning\u003c\/b\u003e process dramatically alters the bean’s structure.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis transformation echoes the era of colonial sea voyages, when \u003cb\u003ecoffee shipped to Europe\u003c\/b\u003e \u003cb\u003eabsorbed\u003c\/b\u003e \u003cb\u003emonsoon humidity\u003c\/b\u003e \u003cem\u003een\u003c\/em\u003e \u003cem\u003eroute\u003c\/em\u003e. Today, that historical accident is intentionally reproduced to create a cup with \u003cb\u003eexceptional body, reduced acidity, and a flavor profile found nowhere else in the world.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eVarietals\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eProducers in this region cultivate traditional Indian Arabica varietals, including \u003cb\u003eKent\u003c\/b\u003e and \u003cb\u003eCauvery.\u003c\/b\u003e The coffee is grown on a mix of estates and small farms.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch4\u003eProduction Process\u003c\/h4\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHarvested between \u003cb\u003eNovember and February,\u003c\/b\u003e this coffee bypasses traditional wet washing in favor of the classic \u003cb\u003emonsooning\u003c\/b\u003e method. After \u003cb\u003esundrying\u003c\/b\u003e on open patios, the beans are stored in \u003cb\u003eopen-sided\u003c\/b\u003e \u003cb\u003ewarehouses\u003c\/b\u003e throughout the monsoon season.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eIngredients: 100% Arabica coffee beans. OU Kosher certified. Packaged in an SQF-certified, renewable energy-powered facility.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDo not grind, brew, or consume unroasted coffee. Green coffee beans that have been purchased and used\/roasted are not returnable. 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