Guatemala Cooperativa Acatenango SHB Nº 212
Guatemala Cooperativa Acatenango SHB Nº 212
Guatemala Cooperativa Acatenango SHB Nº 212
Guatemala Cooperativa Acatenango SHB Nº 212

Guatemala Cooperativa Acatenango SHB Nº 212

From £8.95

Tastes Like:

Dark Chocolate, Honeycomb, Pear

Roast:

This is a great example of a Guatemalan coffee, roasted darker for our Traditional subscribers while holding on to the great characteristics of the Read more

About Guatemala Cooperativa Acatenango SHB Nº 212

This is a great example of a Guatemalan coffee, roasted darker for our Traditional subscribers while holding on to the great characteristics of the green, you can expect lots of dark chocolate, honeycomb sweetness and pear acidity.

Size: SMALL 250g

£8.95
£30.45

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Delivery information

Roasted & dispatched the next working day with Royal Mail Tracked service.

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Slopes of Acatenango Volcano, Guatemala

Process

Washed

Producers

Cooperativa Acatenengo Members

Grown

Acatenango Volcano Region

Altitude

1220m - 1830m

Varietals

Bourbon, Typica, Caturra, Catuai

The Acatenango cooperative is located in Acatenango, Chimaltenango on the slopes of the Acatenango volcano which is the third highest in the Central American range and gives the cooperative their name. It was established in March 1967, by 24 members who wanted to get a better price for their coffee. Two years later, these coffee pioneers also helped establish the exporter Fedecocagua who we now source a large amount of our favourite Guatemalan coffees from, and by 2018 the coop had grown to include 351 members. Volcan de Acatenango is located close to Volcan de Fuego, with Volcan de Agua being close to Palin. Volcanic soil can bring a lot of benefits in terms of nutrients to the plants, but as we saw in June 2018, there is always a threat of disruption and loss of life that eruptions can bring. After picking, coffee is washed and pulped before drying for one day on the patios and then being moved to guardiolas for controlled drying. This typically comprises of 40 hours at 45 degrees before being lowered to 30 degrees and finally 15 degrees until optimum moisture content is reached. The lowering of temperature ensures evenness of drying meaning the green life of the coffee is the best it can be. It is then shipped in parchement to the Fedecocagua facility in Palin, Escuintla for final grading and milling ready for export.

Ash says...

Guatemalan coffees often present a very balanced cup with excellent sweetness, acidity, and body, and this one is no exception!

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