Guatemala HHT SHB Huehuetenango Guatemala: HHT SHB, Huehuetenango

a bit more acidic and bitter than we expected, not as nutty as I had hoped, but not bad.
This is interesting although confusing, but there is a good lesson here. Using the terms 'acidic' and 'bitter' in the same sentence seems almost contradictory as characteristics of a coffee, yet in a more global perspective of the overall taste they make sense.
It leads me to believe the author may be having a problem with one of the other factors of getting a good cup of coffee, specifically the grind and / or the actual brewing process instead of the beans themselves. To whit, the acidity and bitterness is usually the result of either too fine a grind, or brewing with water that is not hot enough, or drinking from a pot that has been left sitting on a heating plate. Since I have no way of knowing the actual facts, let's use this review to learn some important factors about brewing coffee instead of bean selection. I would be interested in hearing back from the author to find out if he has similar experiences with other beans or ???
Russ

I just drank my first cup of this. I roasted it just a few seconds into second crack, let the beans rest for about 3 days, did a french press. WOW! wonderful flavors. Maple, chocolate, sweet, hint of fruit, full body (I prefer a darker roast). No nuttiness, but I'm not complaining. Completely different flavor to the other coffee that I had roasted previously. Of my first two varieties I've tried since starting to roast again, this is a fave!

(Please read entire review for the whole story) Took these to City+ and the result was okay. Regardless of brew method, I wasn't picking up the maple (which, unfortunately, was one of the main reasons I picked this one). The syrupy body is on-point. The juicy acidity was also present, but IMO, it was a bit too much. Citric acidity, when too high, can taste a bit metallic, which was the case for me. HOWEVER, I think this problem could've been solved if I went to Full City/Full City+ (at or slightly after second crack). Sadly, I only had one pound to sample. I suspect that if you do that, you'll be right in line with the description.

Satisfied with this bean but had a flavor drawback. Bitter aftertaste gotta go way past first just before second crack and then rapid cool to lock in a robust. Little bit of work this is a good brew

Roasted good good first pop and second pop to a sheen My only issue is cost

We really love this bean. It gives a subtle smoky campfire element that is pretty great. We use it in blends, it pairs really nicely with something that has a sweeter, syrupy presence. Not great by itself but paired with a few other beans it deepens the complexity of a cup in a unique and pleasant way.

Very good! There's not a lot of depth of flavor in my roasting of this coffee yet, but it's reliably good.

Haven't roasted yet but this is one of my favorites that I rotate through on a weekly basis. If you want roast some coffee for Christmas presents and they are drinking something like folgers or maxwell house this is a good introduction to home roasted coffee.

The Huehuetenango beans from Coffee Bean Corral are excellent. I usually travel to Guatemala twice a year to lead Habitat for Humanity house building trips and bring 5-10 pounds of green beans with me each time, With the travel shut down, I was missing good, Guatemalan coffee. These beans are like a taste from home.