Classic Coffee


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The Little Mountain Classic Coffee is ideal for brewing as an Americano coffee.

  • Notes of toasted nuts, cocoa, and cinnamon
  • Thin body, light on the tongue
  • Medium roast
  • Origin: Huehuetenango, Guatemala
  • Grown at an elevation of approximately 2,000 meters (6,562 feet)
  • 100% arabica coffee
  • Artisanal processing
  • Net weight: 14 ounces

With our Classic Coffee, we support an indigenous region of Guatemala that is known for having the best coffee due to its climate and elevation.

Available in whole bean or ground.

The Little Mountain Classic Coffee is well-suited for brewing as an Americano coffee. With notes of toasted nuts, cocoa, and cinnamon, our Classic Coffee produces a flavorful brew with a thin body that is light on the tongue. If you are looking for that “classic” cup of coffee, here it is.

Characteristics of our Classic Coffee Farm

The Sierra de los Cuchumatanes region in Huehuetenango, Guatemala, is characterized by its cool mountain climate, thanks to its elevation and geographical location. This makes the coffee from this region among the best in Guatemala.

Temperature: Due to its elevation, the Cuchumatanes region has cool temperatures throughout the year. The average temperature ranges between 15°C and 22°C (59°F and 68°F), which is ideal for the cultivation of high-quality coffee.

Rainy season: The region has a rainy season that lasts from May to October, with abundant precipitation. These rains are beneficial for coffee, as they provide the necessary humidity for the crops to develop well.

Dry season: The dry season lasts from November to April, with sunny days and cool temperatures. This season allows coffee fruits to develop slowly, which contributes to their flavor and quality.

Elevation: The Cuchumatanes coffee farm has an elevation of approximately 2,000 meters (6,562 feet) above sea level. This high elevation provides unique conditions for coffee cultivation, as the plants grow more slowly, resulting in denser beans with more complex flavors.

Processing for our Classic Coffee

Cultivation and Harvest: Ripe coffee cherries are carefully handpicked. The uniform ripeness of the cherries is crucial for high-quality coffee.

Depulping: The cherries are depulped to remove the outer skin and pulp. This process is mechanical.

Fermentation: After depulping, the coffee beans are placed in fermentation tanks for a few hours. During this time, the mucilage layer surrounding the beans is removed.

Washing: The fermented coffee beans are washed with clean water to remove any remaining mucilage and stop the fermentation process.

Drying: The washed beans are spread out on drying beds or mechanical dryers to remove moisture. This process can take several days to a week, depending on the weather conditions and drying method used.

Storage: Once dried, the coffee beans are stored in airtight coffee bags in a cool, dry environment until they are ready to be roasted.

Washed coffee tends to have a cleaner and brighter flavor compared to other processing methods. This process is commonly used in regions where coffee is grown at higher elevations, as the controlled fermentation and washing help to highlight the unique characteristics of the coffee.

Weight 1 lbs
Dimensions 8 × 4 × 3 in

Ground, Whole Bean

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