Coffee Details
Tasting Notes
Toffee
Stone Fruit
BlackBerry
Origin: Guatemala
Region: Huehuetenango
Varietal: Catimore, Bourbon, Pache
Altitude: 1200-1400 MASL
Process: Washed
Your June Coffee is Guatemala Waykan
Waykan is a regional coffee and its components showcase the dynamic character of coffees from Huehuetenango, with their crisp acidity reminiscent of lemon, grape, or apple, and a balance of toffee and sweet nuts. In the Maya Q’qnjobal dialect in the region, “waykan” means “star, or light that shines in the sky at night.” The indigenous population in and around Huehuetenango plays a large role in coffee production here, and coffee accounts for roughly 80 percent of the local economy.
The Washed process varies greatly across the regions of Guatemala due in large part to the different terroir and terrain that exists from place to place there, but for the most part, the primary difference in style is in the length of time that the coffee is allowed to ferment. Generally speaking, coffee is picked ripe and de-pulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.
The Washed process varies greatly across the regions of Guatemala due in large part to the different terroir and terrain that exists from place to place there, but for the most part, the primary difference in style is in the length of time that the coffee is allowed to ferment. Generally speaking, coffee is picked ripe and de-pulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.