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.