Guatemala Huehuetenango Quetzal Coffee | Barsonist

Guatemala Huehuetenango Quetzal is a washed, medium roast coffee for the drinker who wants a chocolate-forward cup that stays smooth and works well with milk.

What it tastes like

Layers of creamy milk chocolate, caramel and rich cocoa with a soft, almost whipped texture. Good Brothers compares it to chocolate mousse. Hot, the cup is rich and luscious with a creamy, dairy-like body. As it cools, deeper cocoa comes forward alongside a touch of orange and red-fruit brightness. After four or more weeks of resting, the roaster did not find much fruit, so expect a traditional chocolate profile.

The Quetzal program

Quetzal is Good Brothers' program for buying more high quality coffee from producers in Guatemala and paying more across the quality spectrum. High-grown, hard-bean Guatemalan coffees are known for crisp acidity, full body and toffee sweetness.

On espresso

It leans toward raw cocoa on espresso and is a great fit for milk. To tame the cocoa, the roaster pulls a shorter shot of about 22 seconds at a 2 to 1 ratio.

Roast and resting

Medium, with 11.41 percent weight loss. Rest it 7 to 10 days for pour over and 2 weeks for espresso.

What is a good Guatemalan coffee for milk drinks? Guatemala Huehuetenango Quetzal is a washed medium roast with milk chocolate, caramel and cocoa notes that hold up well in lattes. For espresso, a shorter 2 to 1 shot keeps the cocoa smooth.

Selected for everyday drinkers who want a reliable, chocolatey cup for espresso, drip or milk.