Guatemala, Huehuetenango, SHB EP Coffee Bean (Single Origin)
Guatemala, Huehuetenango, SHB EP Coffee Bean (Single Origin)
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Milk Chocolate | Plum | Sweet Acidity
Roast profile: Medium (Level 3/5)
Acidity: Level 3/5
Country: Guatemala
Region: Huehuetenango municipal, Western Guatemala
Varietal: Caturra
Processing: Fully Washed
Huehuetenango is well-known for its consistent weather patterns. The region is surrounded by plains and hilly mountains that allow for both cold and hot air to pass through the lands. These conditions have made it great for producing distinctive coffee crops.
The SHB classification stands for Strictly Hard Bean and is given to coffee grown at 1200 m.a.s.l. or higher. Coffees grown on high altitudes mature slowly due to colder temperatures and produce much denser bean compositions. EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance. Grown on an altitude of 1200-1350 m.a.s.l.
Best enjoyed as an espresso, long black or a flat white.
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This bean has a wonderful balance of bittersweet dark chocolate and stone fruit, with hints of a deeper, more nuanced complexity. The mouthfeel is superbly creamy —a standout choice from my first year of espresso and latte making.
Sarnies' roast dates have also been consistently honest and reliable, a refreshing contrast to some other suppliers.
Thank you.
I'm Eric Nakamura, a coffee lover who has lived in Thailand for 50 years. My friends in Japan are also coffee experts.
Guatemalan SHB is a must-have. However, your shop only sells filter coffee, so you can't specify the roast. I'd really prefer full city roast beans.
Highly recommend this smooth blend. Use a French Press for full flavour!
The beans are well roasted and percolate to give a really mellow morning cup of coffee — low acidity.
As I always remind myself, only brew coffee at around 90-95c - Not boiling point. It makes such a difference to the coffee experience as is the case with this lovely Guatemala brew...
Amazing flavor, very much recommended!