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Guatemala

Adaly Herrera

Adaly Herrera

A washed Caturra grown on lands Adaly inherited from her father, with notes of red apple, brown sugar and tangerine.

$22.00 USD
$22.00 USD

About

Coffee Expression The long fermentation, high in the Huehuetenango moutains, leads to a soft and complex profile with notes of ripe red apple and sweet brown sugar. 

Producer The Huista micro-region is dominated by very small-scale farms, the Herrera family farm is larger than the average here, but still only 3 hectares.

Whole Bean Coffee / Both for filter and espresso

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Adaly Herrera

Region Huehuetenango

Altitude 1800 masl

Varietal Caturra

Process Washed

Harvest January 2024

Shipping & Delivery

· Free shipping on US orders above $79 and on orders above $99 to Mexico and Canada

· Ships within 1-3 days from Brooklyn, New York

· Coffee is roasted to order

· More info

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Adaly Herrera

Adaly Herrera grows coffee not far from the village of El Tablon, in the Huista micro-region. Many of our Guatemalan releases come from Huista, due in part to the excellent quality, and to our partners from Primavera’s focus here, with a warehouse and lab located in San Antonio Huista to better support the producers of the region.

Adaly only inherited this small plot from her father three years ago, and has since sought to improve the quality of her crop. She has been working on the farm with her family all her life, and is consolidating this experience into their practices on the farm today. She still processes coffee together with her father on his part of the family lands, but aims for a higher level of quality and a different profile in the cup, fermenting long and slow in the cool mountain climate. This leads to a soft and complex flavour profile with notes of ripe red apple, soft brown sugar, and an aromatic tangerine finish.

Adaly works with our partners Primavera in Huista. We have been working with Primavera since 2017, and this is our first release together in the US.

Huehuetenango

Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the highest altitudes in all of Central America, due to the presence of the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl. This creates lots of high altitude land to grow high-quality coffee, an important crop in an area where agriculture is the largest industry. A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl.

A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl. These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. 

The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited and worked with our Guatemalan partners at Primavera for the past eight years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.