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Hymm Notes: Cherry, Milk Chocolate, Apricot

Varietals: Caturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, Pacamara

Processing Method: Washed

Elevation: 1,500 masl

Region: Huehuetenango

Producer: Smallholder Farmers     


We recommend brewing on a pour-over at 203°-205°, and enjoy every sip. We find notes of cherries, milk chocolate, and apricot.

This offering is named for the country’s national tree, the Ceiba. In early Mayan and Mesoamerican cultures, the Ceiba symbolized the connection between land and sky. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. Árbol La Ceiba has contributions from 8 different regions in the Huehuetenango Department, and together they create a fantastic representation of what Guatemala has to offer.

3 A BeaN

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