Guatemala Huehuetenango Organic

GREETINGS FROM GUATEMALA

High in the mountains along the Pan-American Highway, where coffee readily grows, sits Huehuetenango—Place of the Ancients. It’s situated in northern Guatemala, near the ruins of Mayan centers, now archeological sites. From this municipality comes coffee beans full of regional character, influenced by the terroir and processing method. And so, our September limited release: organic, delicious, a real crowd pleaser.

ROASTING IN SEPTEMBER

In Guatemala Huehuetenango Organic, you’ll find complex flavors. It’s clean, juicy, and balanced. The fermentation of the washed processing method, nutrient-rich limestone soil, and lots of humidity and rain all combine to create this unique profile. As you may expect from Guatemalan coffees, chocolate is the star of the show. But it’s so much more than.

FLAVOR RUSH

This single origin coffee is a delish symphony of flavor. Tantalizing notes of dark chocolate mingle with ripe, juicy plum (such a great combo—honestly, who doesn’t love a little fruit with their chocolate?). A turbinado sugar sweetness rounds things out, and just at a finish, a touch of spice. Altogether, this coffee has broad appeal and great flavor.

HERE TODAY, GONE TOMORROW

Or at least gone soon. This coffee is only available during the month of September. And since it’s easy to drink, we recommend scooping up a pound or two while you can. Great to serve to guests and give to hosts (if you’re willing to share) or to stock up just for yourself (we won’t judge).

NOTES FROM THE PEET’S ROASTERY

When the beans first arrived at The Roastery, there was quite a bit of variation in the shape and color of the unroasted green beans—not uncommon for an organic coffee. They were mostly small in size, and their color was a medium-light green with some darker blue greens, some yellowish ones, and a few were pale. The smell was fresh like grass and hay with a little fruit-rind present.

Into the roaster they went, and it was very easy to manage. But we were surprised by the finishing temperature—it was lower than some of our other recent limited releases. Nonetheless, first crack was light and sporadic but built to an obvious consensus that could be heard outside of the roaster at its peak. Second crack was quieter but continued to pop for a while after the batch was moved into the cooler. And during it all, we detected notes of toasted grain and baker’s chocolate—it was very pleasant on the nose.

After roasting, we dove into a blind, randomized cupping with seven tasters. This round produced a bit of a spirited debate but ultimately (after returning to a few cups as they cooled) we landed on a preferred profile. The winner, the one you’ll bring home, is super dynamic and cooled nicely. Bright and sweet, with notes of cocoa, stone fruit, tangerine, and aromatic bitters, it’s a very clean cup with a juicy mouthfeel and a lingering fruity finish. It was so good, it’s coming along on a weekend camping trip so family members can enjoy it, too.

-John Nicolini and Michael Madden, Roasters; Jamie Smith, R&D



PEET’S LIMITED RELEASE COFFEES

You might think that a monthly coffee subscription sounds amazing in and of itself, but Peet’s coffee-of-the-month takes it a step further than most. Good things come in small packages, and we only get these coffees in small batches, which is why you can only find them at peets.com and only for a month at a time. They’re special. And while you don’t have to be a Small Batch Coffee subscriber to experience these amazing coffees, their fleeting nature means they can sell out—fast. So subscribing guarantees you get to taste each one of these incredibly special lots.