Strecker-02

Huehuetenango Cumbre

La Libertad, Huehuetenango · Guatemala. Grown by Marisol Xoc at 1620 masl, pulped and dried with the mucilage on for twelve days.

HoneyDark
Roast curve · bean temperature59 authored samples · 13 s interval
Roast curve — Huehuetenango Cumbre, bean temperature over time59 authored samples at 13 s interval. Charge 197.6 degrees Celsius at 0:00 (t=0s). Turning point 150 degrees Celsius at 0:39 (t=39s). First crack 199.4 degrees Celsius at 10:24 (t=624s). Drop 226.1 degrees Celsius at 12:34 (t=754s). Development time 2 minutes 10 seconds, 17.2 percent of the roast.
Published from the authored series — no smoothing, no interpolationCharge 197.6°C → drop 226.1°C

dropped this one 20 seconds late by accident.
it is better than the batch before it.
keeping the mistake.

Roast log · drum 1 · 27 February

The data object

Origin
La Libertad · Guatemala
Producer
Marisol Xoc
Process
Honey
Altitude
1620 masl
Roast
Dark
Harvest
Jan – Mar 2026
Notes
Molasses · walnut · dried fig

Roast figures

Charge
197.6°C · 0:00
Turning pt
150°C · 0:39
First crack
199.4°C · 10:24
Drop
226.1°C · 12:34
Development
2:10 · 17.2%
Marisol Xoc on the steep coffee slope her father planted in La Libertad, Huehuetenango
My father planted these trees on a slope nobody wanted. The slope is why it tastes like this, and it is also why we pick everything twice.

Marisol Xoc · La Libertad, Huehuetenango

Read Marisol's origin story