We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening.
 
Farm:  Calahute
Producer: Alfonso Anzueto
Region: San Pedro Necta, Huehuetenango
Varietal: Caturra, Bourbon
Process: Washed
Altitude: 1300 - 1500 masl
 
Calahute is owned by the Anzueto family, who purchased the farm in the 1950s. Today, it is managed by third-generation coffee producer Alfonso Anzueto, who inherited the farm from his father.
 
Calahute (which translates to “Free Deer”) is located in Huehuetenango, a stunning region located in the west of Guatemala near the border of Mexico. To reach the estate, a steep road ascends the side of El Tapón Mountain in Huehuetenango and eventually rises to the town of San Pedro Necta. The verdant hills surrounding the town centre are home to many independent farmers, who grow coffee as their primary source of income.
 
The estate is relatively large for this region (most of the producers in San Pedro Necta have very small farms), with 210 hectares dedicated to coffee. A number of different varieties are grown on the estate, including Bourbon, Catuai, Caturra, Pacamara, Tekisik and Typica. This lot is made up of Bourbon and Caturra.
 
The farm sits at an elevation of 1,300–1,500m above sea level, with an average temperature of 18–25°C, and an annual rainfall of 1,300–1,800mm. The coffee grows under the shade of Ingas and Grevillea trees which protect the coffee trees from the sun and provide valuable organic material, keeping the soil moist and well-nourished.
 
Words, Photos & Sourced by Melbourne Coffee Merchants.