Guatemala Huehuetenango La Democracia El Guisquilar
Tasting Note: Nougat | Macadamia | Dried Longan | Hint of Whisky | Poached Pear
| Varietal | Processing Method | Altitude |
| Catuai/Caturra/Bourbon | Anaerobic Honey | 1646-1860m |
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
El Güisquilar's is a COE winning farm located in La Democracia, Guatemala.
Jorge, the farm owner who managed the farm after his father, has always aimed to produce high-quality coffee while minimising environmental impact and being friendly to locals, which is why majority of their staff and workers are people from those communities, who have worked with them since their inception.
One thing worth noting is that pesticides are no longer used in El Güisquilar's planting or growing process - it is not an easy decision to make, since pesticide is always the "easier way out". El Guisquilar managed to achieve this by intentionally keeping and raising natural predators of pests. The effort to eliminate pesticide benefits and preserves the ecosystem.
If supporting social justice and a healthier environment is one of your heart-felt social responsibilities, this coffee definitely help bring about change that begins with the communities that grow coffee and has long-term positive effects on both people and the environment.
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
| Guatemala | Guatemala is a Central American country south to Mexico. |
| Huehuetenango | Huehuetenango is department in the highlands of western Guatemala. It is one of the highest coffee producing regions in Guatemala. |
| La Democracia | A municipality under the department of Huehuetenango. |
| El Guisquilar | A COE winning farm founded by Francisco Ovalle Mendez, which was then passed to his son Jorge and his grandchildren. |
this is the first time ive tasted the honey process method for huehuetenango. i must say the described tasting note is outside of my comfort zone.
pour over method: i do taste the nougat and dry longan quite strongly especially if it has cooldown around 40 celcius. it has sweet and kinda minor acidity finish. overall i do enjoy it.
espresso based (latte/cappuccino): this my main method of brewing. the flavour note is the same as mentioned above but has kinda bolder and has clean finish