Guatemala SHB EP Chalabal Estrella

Guatemala SHB EP Chalabal Estrella


15 in stock

This coffee is grown by small producers (average farm size of 1.5 hectacres) in rich volcanic soil in the southern mountain ranges between 1,200 and 1,500 metres.  These Arabica beans are of the Bourbon, Tipica, Catcurra, and Catuai varietals.  They are grown in small microlots with micro climates that are recognized for producing some of Mexico’s finest speciality coffees.
Origin: Topacio in the Jaltenango and Villacorzo Chiapas of Mexico
Process: Hand picked, hand pulped, fermented in small tanks, washed and then and dried in the sun on patios
Cupping Notes: Dark chocolate and tasted caramel notes.  Balanced with medium acidity.  Perfectly roasted for espresso and milk-based drinks.

Product Description

Chalabal means “Cave of the Tiger” in Mayan.  Its story dates back to 1880.  In 1930, Miguel Soto bought the coffee farm and invested in major improvements and modernization to the farm and the wet mill.  Unfortunately, the Acatenango valley was badly damaged by a massive earthquake in the Central region of Guatemala in 1976.  It took many years to rebuild the farm and its equipment.  40% of the farm is a natural reserve with clean water production for the valley as well as bee hives and worm compositng.  The coffee is grown at altitudes  of 1,500 to 1,88 M above sea level.  The beans are harvested by hand from November through March, with an average production of only 640 bags per year.
Origin: Chalabel Estrella Estate, Chimaltenango, Acatenango
Process: Hand picked, wet milled with average of 30 hours fermention.  Pressure washed and patio dried for 10-12 days.
Cupping Notes: Caramel, floral, brown sugar, nutmeg. Light strawberry acidity.  It has a creamy, round body with a clean caramel lingering aftertaste.

Additional Information

Weight N/A
Bean Type

Whole Bean, Espresso Ground, Filter Ground, Other

Pack Size

250g, 500g, 1kg


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