It's full name is Way-Way-Ten-Nang-Go, but our label isn't big enough to fit it
Notes you may spot
- Brown Sugar
About the coffee
Huehuetenango averages some of the highest growing altitudes in Guatemala. This cherries are produced by Finca La Bolsa (means ‘handbag’) and was named so as it is nestled between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee trees all they require to produce cups of great quality with the perfect balance of acidity and body.
Now what really matters about the Way-Way: the farm has a school and nursery on site with fully trained, full time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. As a result there are no children working on the farm, and the school and nursery classes are full.
This lot has been processed using the natural method which means the cherries were handpicked when ripe, sorted and then dried using the farm’s own parabolic dry mill for between 12 and 20 days before being stored for export. Through this process, the beans ferment in their own environment absorbing sugars and enzymatic by-products from the coffee cherry which add real complexity and tropical funk to the resulting cup. It is a unique flavour that is at its best when brewed as espresso or using immersion filter methods such as the French Press.