Hunapu has a nice clean apple acidity, which finds balance in complimentary date sugar and caramel-like sweet tones.

Hunapu is a part of a collection of small farmers around the Antigua Valley. These farmers have come together to form a project by the same name. This is the third season we've been purchasing coffee from the Hunapu project, and there are actually two collection points we've come to enjoy the profile of - Hunapu and Hunapu Miguel Duenas. The second of which is named after the two it's located in.

This season we had the pleasure of visiting the town of Miguel Duenas and getting to meet a handful of the farmers contributing their cherry to this project. We were able to tour a handful of farms and see lots of very young coffee plants with healthy tissue - making us optimistic for years to come. 

Most of these farms are around three hectares on average - relatively small in the coffee world. Because of their high altitude, these small farms see a cooler climate and less intensified sunlight, forcing the plant and the fruit to develop slower and store more sugars.

This coffee is collected and processed by Luis Pedro Zelaya at the Bella Vista mill - similar to the rest of our Guatemala offerings. The coffee cherry is processed by mechanical de-pulpers, fermented for 14 to 16 hours and finally washed in concrete channels. Then it is spread on large patios where the parchment will dry for 12 to 15 days.

We've profiled Hunapu as an espresso for a handful of reasons. This year, we found that Hunapu was stunning as a stand alone. It's depth and complexity has really wowed us. Tons of sweetness in the form of date sugar and caramel, with an apple-like acidity and some apricot and plum to help back it up.

Name: Hunapu

Producer: Small Holder Producers

Country: Guatemala

Region: Antigua

Cultivar: Bourbon

Process: Washed

Elevation: 1800m

Tasting Notes: Green Apple, Date Sugar, Caramel

Roasted for: Espresso