Guatemala Candelaria

Process: Washed

Altitude: 1850 meters

Varietal: Bourbon, Caturra, Catuai, Pache

Tasting Notes: Milk Chocolate, Orange, Toffee

A group of small holders produce Candelaria in San Antonio Huista, a small town located in the region of Huehuetenango.

Traditionally in this region, coffee producers take care of the wet mill processing in their own farms using a manual mill depulper. Afterwards, coffee is dried by spreading the beans out under the sun on patios.

Coffee's dry mill process takes place in Dinamica's Facilities located in Guatemala City. In this process, coffee goes through destoning, hulling, husking and sorting (by color and size) using top technology.

The many hands and techniques that go into making coffee from the bean to the cup have one goal in common: to let the land speak through taste.

Green Coffee Importer: ICT

Sourced from smallholders in the Guatemala · Huehuetenango region, the Guatemala Candelaria is a classic example of the high-quality output typical of this renowned coffee-growing area. This lot is processed using the washed method, a technique often favored for its ability to highlight the inherent clarity and acidity of the bean. Roasted by Propeller Coffee, the profile features comforting notes of milk chocolate, orange, and toffee.

While washed coffees are frequently celebrated for their clean, bright profiles, the specific character of a cup is always influenced by the unique terroir of its origin. When evaluating these distinct flavor characteristics, enthusiasts often refer to the flavor wheel to better identify the nuances present in their brew. This particular selection offers a balanced experience, showcasing the dedication of the smallholder producers who cultivate their crops at 1850 masl.