Guatemala
Waykan
Huehuetenango Washed 1400–2200 m Bourbon, Catimor, Caturra, Maragogype, Pache December–May
This same green coffee
3 roasts, 3 different coffees
One sack, three profiles. What the roast changes is the balance of acidity, sweetness and body — the fruit doesn't disappear, it just steps back.
Whole bean
Take it with you — single-serve filter
A mug, hot water, two minutes. For travelling, the office, the mountains.
Most wanted
Take it with you
Take it with you
Taste all three — 3 × 100 g, 6 290 Ft
It's the fastest way to find out which roast is yours.
Waykan is not one farm's coffee but a selection: smallholder lots from Huehuetenango, chosen on cup quality and traceable to the region. The name means star in the Maya Q’anjob’al language — the light that shines in the sky at night. Somewhere around eighty per cent of the local economy depends on coffee, directly or indirectly. In the cup: praline and pecan with a soft, candy-like sweetness. It is the classic Central American profile, and the easiest one to ruin in the roaster.
The producer
Waykan — Regional Select
Built from Huehuetenango smallholder lots, selected for an 84–87 point cup.
Huehuetenango, put together from smallholder microlots between 1,400 and 2,200 metres. I keep this sack because it is the coffee I am happy to recommend with milk: toffee, nougat, pecan. Not everybody wants a floral filter at seven in the morning — some people want a good cappuccino, and this is the one that was bought for that. Taken dark it stays sweet instead of turning burnt.
Ciudad de Guatemala
Huehuetenango