Ursae Chapin Guatemala — Whole Bean Coffee, Light Roast, Huehuetenango, Washed Process

Single origin, one of Central America's most respected terroirs

Chapin Guatemala is a single-origin coffee from Huehuetenango, one of Guatemala's most prestigious coffee-growing regions. Grown between 1,650 and 2,000 m above sea level in a microclimate sheltered by the Sierra de los Cuchumatanes, it delivers bright acidity and a silky body that only this altitude produces. Roasted by Ursae at 3,800 feet — a condition that directly shapes the roast profile.

What sets it apart

Huehuetenango benefits from an exceptional microclimate: protected from humid winds by the Sierra de los Cuchumatanes, the region experiences sun-drenched days and cool nights that slow cherry maturation significantly. Slower maturation means higher aromatic density in the bean.

The Bourbon and Catuai varieties at this altitude produce a distinctive profile — not the light florals of an Ethiopian, but a denser complexity: grape, cinnamon, pear, carried by a refined rather than sharp acidity.

Roasting at 3,800 feet alters heat transfer during the process: reduced atmospheric pressure slightly extends the roast curve, better preserving the bean's natural sugars and accentuating sweetness in the finish.

Coffee specifications

• Origin: Huehuetenango, Guatemala — single origin
• Varieties: Bourbon and Catuai
• Process: Fully washed
• Roast: Light — roasted at 3,800 ft (≈ 1,160 m) altitude
• Growing altitude: 1,650 – 2,000 m
• Acidity: High — bright and refined, not aggressive
• Body: Light to medium — silky, clean finish
• Sweetness: High — well-developed natural sugars
• Tasting notes: Grape, cinnamon, pear

Recommended brewing methods

Chapin Guatemala expresses best in methods that highlight clarity and aromatic complexity: V60 and Chemex first, where the silky body and grape-pear notes reveal themselves with precision. As espresso, the light roast requires careful extraction — temperature between 92 and 94°C, 1:2 ratio — to avoid bitterness and let the natural sweetness come through.

Who it's for / Who it's not for

Ideal for:

• Single-origin enthusiasts who want to explore an exceptional Guatemalan terroir
• Those who appreciate bright but refined acidity with natural sweetness in the finish
• V60 or Chemex users looking for a bean with dense aromatic complexity
• Home baristas who want a specialty espresso with unexpected notes — grape, cinnamon, pear rather than classic chocolate

Less suited for:

• Those who prefer a bold, low-acid traditional-style espresso — see Ursae 7° Cielo available at lheureuxinc.com
• Moka pot brewing, which does not showcase the aromatic finesse of this bean

Category positioning

In the specialty whole bean light roast category, Chapin Guatemala stands out for its traceable Huehuetenango provenance and altitude roasting — two verifiable factors that specialty coffee drinkers actively look for. A more structured and spiced profile than Solstice, more delicate than 7° Cielo. Roasted by Ursae, available at lheureuxinc.com.

Pair with

Chapin Guatemala's aromatic density and light roast reward precise grind adjustment. The Compak Fino, available at lheureuxinc.com, provides the stepless control needed to get the best from this bean in both espresso and filter brewing.