Guatemala Huehuetenango Finca El Angel Negro -- Enzyme Slow-Drying Process Catuai SHB

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FrontStreet Coffee · Guatemala Huehuetenango Black Angel Estate -- Enzyme Slow Drying Process Catuai SHB

Black Angel Estate lies in northern Guatemala, in the Huehuetenango highlands near the country's northern border with Mexico.

Founded in January 1965, the estate is run by owner Mr. Jorge, who respects the gifts of the land and is devoted to natural farming. Coffee husks left over from hulling are composted organically to nourish farmland that sits on mineral-rich volcanic limestone soil. His eldest son, who studied water conservancy engineering, put that knowledge to work on the mountain's abundant water sources, building a rare high-altitude irrigation system for a coffee plantation and creating a truly distinctive growing environment for the estate. Jorge cares deeply for this beautiful landscape: he has dedicated the estate's 1,800-meter forest area to the national park for environmental protection and donated private land for forest trails.

His respect for nature extends beyond cultivation. He built a primary school to solve the education problem in the mountains and donated funds to build a church, enriching the farmers' spiritual lives through faith. Fully ripe Catuai cherries, harvested under the strict standards of skilled pickers, reach a sugar sweetness measured at over 22 degrees Brix.

The cherries undergo measured aerobic fermentation, dehydration, and simple sun drying in the drying patio within 24 hours, then move to well-equipped fermentation tanks fed by clean water for 24-hour fermentation. Once the pulp and mucilage are removed and only parchment beans remain, the beans are returned to the patio for slow drying. Throughout, workers strictly record daily temperature and humidity data and turn the beans by hand every two hours.

The second-generation owner, who majored in industrial engineering, is likewise devoted to using clean natural water for washed processing and fermentation, then channeling the used water back to the planting area for irrigation - making full use of every drop. The estate finishes its coffee with a combination of machine drying and partial sun drying, all in pursuit of higher quality through careful management.

Across this mountain, the owner experiments with planting different varieties in different zones, dividing them into separate lots and continually researching the fertilizer, water, and processing adjustments each geographical microclimate demands.

Coffee Information

Coffee Name: FrontStreet Coffee Guatemala Huehuetenango Black Angel Estate

Region: Huehuetenango

Country: Guatemala

Altitude: 1,675 meters to 2,000 meters

Processing Method: Washed

Variety: Catuai

Flavor Profile: Green tea whiskey, elderflower, nectarine preserves, green tea mouthfeel, whiskey fermentation aroma

FrontStreet Coffee Recommendation

If the Black Angel's sweetness draws you in, Costa Rica is the next destination - a region famous for honey processing. Ripe cherries are floated to remove defective fruit, then de-pulped with the mucilage left intact for sun drying; because the mucilage is loaded with sugar, it oxidizes and deepens in color as it dries. Black honey keeps the most mucilage and ferments the deepest, giving the highest sweetness of all. FrontStreet's Blackberry is a representative black-honey lot: a high-altitude Costa Rican single origin, best at a medium-light roast, showing sweet florals, grape, sweet orange, and liqueur chocolate.

For those who judge a coffee by its lingering sweetness, FrontStreet's Brazil Queen Estate is a fine test case: a medium roast with the rich aroma of roasted peanut and dark chocolate, whose gentle sweetness fades slowly into a lasting aftertaste. Brewed as espresso or in a moka pot it shows fine crema and a full body, and it makes an especially rich, sweet americano or latte.

For complex, candy-like sweetness without bitterness, try FrontStreet's Sidra from the Frontiera estate: a medium-light roast with chocolate and light spice sweetness, notes of grape, apricot, passion fruit, and fruit candy, and a winey finish - it even makes an iced americano as refreshing as grape juice. Or reach for the Strawberry Candy gesha blend, pairing Costa Rican honey sweetness with Ethiopian floral brightness: rose, strawberry nougat, and dried blueberry, with balanced grape-citrus acidity and an almond-scented finish.