Guatemala Calahute Bourbon Washed
Sweet and balanced, with a creamy mouthfeel. Milk chocolate, stewed apple and raisin, with roast hazelnut on the finish.
Calahute is owned by the Anzueto family, who purchased the land and planted it with coffee in 1952. 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.
A. We do our production roasting on every Monday, Wednesday, and Friday (except public holidays), and roasted coffees are stored in the warehouse for a few days for the dispatch of orders.
B. All the coffees are sent from the stock(warehouse) unless it requires a specific roasting date. Thus, the coffees you will receive will be between 2 and 7 days after the roasting.
C. If a specific roasting date is requested, it might take a little longer (1-2 days) to get delivered.
D. All orders are dispatched on the next day (except public holidays).
Returns are only accepted with prior approval from Normcore Coffee where a return authority number will be issued and must be with 14 days of invoice as this coffee is a fresh product. A 15% restocking fee applies and the item must be unused and the packaging in new condition.
Coffee Beans: should be undamaged, the bag should not be opened, should be stored as whole bean condition(ground bean is not accepted).
Equipment: should be undamaged, the package should not be opened.Normcore Coffee will also accept returns in accordance with New South Wales and Australian law.
We have free shipping for all purchases over $50. Any orders under $50 will be charged $9.5 for regular shipping by Australia Post. This usually takes 3-5 business days(NSW), and the other states might take longer than this, depending on the demands at the Australia Post.
About This Coffee
The Anzueto family owns Calahute, a coffee farm that was purchased in 1952 and is located in Huehuetenango, near the border of Mexico. Alfonso Anzueto, a third-generation coffee producer, inherited the farm from his father and is currently managing it. The name Calahute, which means "Free Deer," is derived from the location's history.
Coffee harvesting at Calahute takes place from December to April, and around 120 individuals from neighbouring villages are employed during this period. They are trained in best-picking techniques and only select perfectly ripe cherries. Alfonso and his manager, Víctor Martínez, oversee all farm operations.
The coffee is processed at the farm's wet mill, which was built in 1958, using the washed method. At the end of the day, the workers deliver their carefully selected coffees to the mill, where they are hand-sorted before being weighed, pulped and fermented for 24–36 hours. The beans are then washed, graded by weight in long channels, and carefully dried on patios for 7-12 days. Alfonso covers the coffee from direct sunlight during the final days of drying to preserve its quality.
Previously, Calahute produced a few micro-lots. However, since Alfonso took over the farm, he has invested more resources in lot separation, experimentation, processing and quality control. His aim is to become a leader in quality in the region, and he is already making progress towards achieving this goal.
- Origin: Guatemala
- Region: Huehuetenango
- Farm/Coop/Mill: Calahute
- Producer: Alfonso Anzueto
- Variety: Bourbon & Caturra
- Process: Washed
- Altitude: 1500masl
Quality Report: (87/100)
- Roast Level: Light
- Balance & Overall(8/10):
NORMCORE STYLE SUPER LIGHT ROASTING
We roast our single-origin coffees as lightly as possible. It's often lighter than the standard light-roast profile (Our development time ratio is 8-10%, while a typical light roast's ratio is around 13-16%).
Regardless of its origin, varietal or process, our approach is to maximise the flavour profile of the coffee by minimising flavours caused by roasting. Our single-origin coffees have a delightful silky texture and well-balanced taste, despite being lightly roasted.
DAMN GOOD COFFEE ONLY.