Guatemala Huehuetenango Don Mauricio

Mauricio Perez Bravo is from a part of Huehuetenango we've never bought coffee from, Tectitan. This town is a bit farther south than Cuilco and Peña Roja where most of our buying is focused, though still quite close to the border with Chiapas. Mauricio's farm is called, El Divino Niño, and is planted around 1300 meters above sea level with mostly Catimor, a hybrid variety valued for resistance to leaf rust, which is more wide spread in lower elevation zones. After pulping the outer cherries, Mauricio ferments his coffee for 30 hours to break down the fruit mucilage before washing it away and drying on cement patios. His coffee showed well-balanced sweetness when cupping, with subtle fruit aspects that highlight a pleasant level of acidity. We found that it showed best in the light-to-medium roast levels, primarily for brewed coffee.