Guatemala
Manuel Domingo
Manuel Domingo
A softly sweet and ripe fruit driven lot by Manuel Domingo in Huehuetenango, with notes of strawberry and milk chocolate.
About
Coffee Expression A very clean and dense cup, where the profile has been somewhat softened, here reminiscent of very ripe strawberries and sweet and creamy milk chocolate.
Producer Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl.
Whole Bean Coffee / Both for filter and espresso
Brewing Advice
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.
Technical Data
Producer Manuel Domingo
Region Huehuetenango
Altitude 1900 masl
Varietal Caturra
Process Washed
Harvest January 2024
Shipping & Delivery
· Free shipping available
· Ships within 1-3 days from Denmark
· Coffee is roasted to order


Manuel Domingo
Manuel Domingo grows coffee in the same village as Sebastiana Gaspar, Concepción Huista. Many of our Guatemalan releases come from the Huista micro-region, due in part to the excellent quality, and to our partners from Primavera’s focus here, with a warehouse and lab located in San Antonio Huista to better support the producers of the region. Manuel inherited his farm recently, and converted it from growing food crops to coffee after seeing the potential of many other producers around him. The plot is only 1.5 hectares, and Manuel chose to plant 100% Caturra, protected from many diseases and pests by the very high altitude here, over 1900 masl.

Manuel also uses a very similar processing routine to Sebastiana, where coffee is first floated to remove foreign matter and low density cherries before de-pulping. The coffee is then fermented for 24 hours in open tanks before being thoroughly washed. In a similar step to Sebastiana, and also to many large processing stations in East Africa, the coffee is then soaked in clean water for a further 24 hours. This stabilises and equalises moisture content, and allows for a further sorting for lower density and defective coffee.
This leads to a very clean and dense cup, where the profile has been somewhat softened, here reminiscent of very ripe strawberries and sweet and creamy milk chocolate.


Huehuetenango
The remoteness of the region makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited and worked with our Guatemalan partners at Primavera for the past eight years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.
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