Guatemala Los Huipiles
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Guatemala
Coffee Specs
| Roast Level | Medium |
|---|---|
| Tasting Notes | Cocoa Powder, Almond, Cane Sugar, Green Apple |
| Body | Medium |
| Acidity | Medium |
| Origin | Huehuetenango, Guatemala |
| Altitude | 1,500 - 2,000 meters (5,000 - 6,500 ft) |
| Grade | SHB (Strictly Hard Bean) |
| Cup Score | 84 (specialty grade) |
| Process | Washed |
| Roast Method | Air roasted and shipped within 2 to 3 days. Coffee is at its best 3 to 14 days off roast for most brewing methods, which means by the time your bag arrives, you are right in that window.
How to Brew Guatemala Los HuipilesA washed-process medium roast from high altitude rewards thoughtful brewing. The green apple brightness and cocoa depth are distinct flavor layers, and the right method lets you decide which to feature. Here are the approaches that get the most from this coffee: Pour-Over: Best for Showcasing the Full ProfilePour-over is the ideal method for Los Huipiles. The paper filter removes oils and keeps the cup clean, letting the green apple finish and the well-defined washed-process clarity come through. Use a medium-fine grind, 15g coffee to 240g water at 200-205°F. Bloom with 30g of water for 30 seconds, then pour in steady pulses over 2:30-3:00, finishing at a total brew time of 3:00-3:30. If the green apple note seems muted, grind slightly finer or slow your pour. If it tastes sharp, ease toward a medium grind. Drip Coffee MakerThe most accessible method and a reliable daily driver for this coffee. Standard 1:16 ratio, medium grind, 195-205°F. Los Huipiles works well through most drip machines. The medium body means it doesn't taste thin at normal ratios, and the cane sugar sweetness holds up without bitterness. If you want more cocoa and almond and less brightness, go slightly coarser. This is the method that highlights the cocoa and almond foundation most consistently for everyday drinking. French PressFrench press shifts the cup's emphasis: the green apple brightness softens, and the cocoa and almond notes come forward with more body and texture. Use coarse grind at a 1:15 ratio (e.g., 30g coffee to 450g water), water at 195-200°F. Steep for 4 minutes, then press slowly and pour immediately. Don't leave it sitting on the grounds. The unfiltered oils add a richness that makes this a fuller, nuttier cup than you'll get from pour-over. A good choice if you prefer a more substantial morning coffee. EspressoLos Huipiles pulls a clean, balanced shot: sweet, smooth, and free of bitterness. The cane sugar sweetness concentrates nicely at espresso strength, and the green apple provides just enough brightness to keep the shot lively. Dial in at 1:2 ratio with a 27-30 second pull. Works well as a straight shot and holds up in milk-based drinks. The cocoa and cane sugar pair naturally with steamed milk without getting lost. Cold BrewCold brewing softens the acidity and brings forward the sweetness of the cane sugar and almond. Use coarse grind at 1:8 ratio (1 cup coffee to 8 cups cold water), steep in the refrigerator for 14-18 hours, then strain. Serve over ice or dilute 1:1 with water or milk. You'll gain smoothness and sweetness but lose some of the green apple clarity. It's the right trade-off if you want a ready-to-drink cold coffee option. Rest your bag 3-5 days after it arrives before the first brew. Freshly roasted coffee off-gases CO2 for several days post-roast, which causes uneven extraction and muted flavors. The green apple note in particular sharpens noticeably after the initial off-gas period. Give it time and the full character of this coffee comes through. Frequently Asked QuestionsWhat does SHB mean on Guatemalan coffee?SHB stands for Strictly Hard Bean, Guatemala's highest coffee grade. It certifies the coffee was grown at or above 1,200 meters. Los Huipiles farms sit at 1,500-2,000 meters, which exceeds that threshold by a significant margin. The extra altitude means slower cherry development, denser beans, and more complex cup character. It is one real differentiator that justifies the specialty-grade label and the 84-point cup score. What is Huehuetenango and why does it matter for coffee?Huehuetenango is Guatemala's highest and driest non-volcanic coffee region, located in the western highlands. Hot, dry winds from Mexico's Tehuantepec plain protect the area from frost at altitudes that would otherwise be too cold for coffee. That frost protection plus the extreme elevation (1,500 to 2,000 meters for this coffee) produces the conditions that make Huehuetenango one of Central America's most consistently celebrated single-origin regions. The name is pronounced way-way-teh-NAHN-go. What does Guatemala Los Huipiles taste like?The foundation is rich cocoa powder and toasted almond, with natural cane sugar sweetness running through the cup. The finish is bright and clean with a mild green apple note. Body and acidity are both medium. It is a balanced, approachable profile that holds up well black or with milk. Not fruity or funky, not flat or roasty. Just a clean, layered cup from a high-altitude washed coffee. What brewing method works best for this coffee?It performs well across all common methods. Pour-over and drip highlight the green apple brightness and clean washed-process clarity. French press emphasizes the body and nuttier notes. Espresso pulls smooth and sweet with good crema. If you are a daily drip drinker looking to try something more intentional, this is a good place to start. The profile is forgiving and does not require precision brewing to taste good. Can I subscribe and save on Guatemala Los Huipiles?Yes. Select the Subscribe and Save option at checkout to get 10% off every order. You choose your delivery cadence (weekly, bi-weekly, or monthly) and can adjust, pause, or cancel any time. Subscriptions roast and ship on the same 1-3 day schedule as one-time orders, so you always receive it near peak freshness. Subscribe and Save 10%Set your delivery frequency and receive fresh-roasted Guatemala Los Huipiles on your schedule. Pause or cancel any time. Every bag roasted to order and shipped within 2 to 3 days. |
Why People Switch to His Word Coffee
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