Mauricio Bravo

A BRIGHT, BALANCED EXPRESSION FROM THE HEIGHTS OF HUEHUETENANGO

Just six miles from the Mexican border, Tectictán rises dramatically through the mountains of Huehuetenango. Here, elevations approaching 2,000 meters create cold nights and slow cherry maturation, cultivating the vibrant acidity and layered sweetness found in this coffee.

Mauricio Bravo has grown coffee at El Divino Niño almost three decades. This lot is composed entirely of Caturra, hand-picked at peak ripeness and carefully washed before drying on patios for six to nine days. The cup is balanced and sweet. A vivid expression of one of Guatemala’s emerging specialty-coffee regions.

This selection from Madcap Coffee Company highlights the work of producer Mauricio Bravo in the high-elevation terrain of Guatemala · Huehuetenango. Grown at 2000 masl, this lot features the Caturra varietal, a plant widely recognized for its adaptability and consistent cup quality. By utilizing a washed process, the producer emphasizes the inherent characteristics of the bean, often resulting in a clean, bright profile that allows the terroir of the region to shine through.

When evaluating coffees of this caliber, it is helpful to reference the flavor wheel to identify the nuanced acidity and sweetness typical of high-altitude Guatemalan harvests. While washed coffees are generally celebrated for their clarity and structural balance, the specific conditions of Huehuetenango often contribute to a distinct complexity. This offering serves as a refined example of how careful cultivation and precise processing methods work in tandem to produce a balanced, expressive cup.