Waykan coffee is characterized by its pure example of the dynamic character of Huehuetenango coffees, with its crisp acidity reminiscent of lemon, grape or apple, and a balance of caramel and sweet nuts such as almond. In the Q'qnjobal Mayan dialect of the region, "waykan" means "star or light that shines in the night sky". The indigenous population in and around Huehuetenango plays a large role in coffee production, and coffee directly or indirectly accounts for around 80% of the local economy.
The Washed process varies greatly between Guatemala's growing regions due in large part to the different terroirs and terrains that exist from place to place, but for the most part the main difference in style is in the length of time the coffee is allowed to brew. ferment. Generally speaking, coffee is picked ripe and pulped the same day or the next day, then fermented for 12 to 48 hours, depending on the climate. The coffee is then washed of its mucilage and spread out on patios or raised beds to dry.
Type: Roasted beans or ground
Flavors: Sweet, citric acidity, notes of red grapes, almonds, cocoa and chocolate
Processing: Washed
Farm: Waykan
Producer: Smallholder Farmers
Region: Huehuetenango
Altitude: 1 400 – 2 200 m.a.s.l.
Variety: Bourbon, Catimor, Caturra, Maragagype e Pache
Crop: 2022/2023
Roasting Type: Medium roast (City+)
Grind Type: We provide any type if previously ordered
Shipping costs not included.
