Guatemala Huehuetenango
WashedLight
Cherrybook Index
53sparse
Evidence-of-quality score, not a cup score. Sparse signal: 1 of 7 signals on file. Methodology
Price position
$2.19/oz$17.50 for 227g
this lot $2.19$1.79$2.85
Typical band for this profile $1.79 to $2.85. Where it sits
Catalog summary
A washed lot from Huehuetenango, Guatemala, not yet indexed (1 of 7 signals on file) and priced inside the typical band for its listed profile.
Based on the listing and catalog evidence
Price and availability set by the roaster.
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Cherrybook last checked this listing today.
Roaster’s notes
pear · prune · almond
- Fruit
- Cocoa and nut
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Huehuetenango, GT
- Producer
- Smallholders
- Farm / Co-op
- —
- Process
- Washed
- Altitude
- 1400–2200 m
- Varietals
- Bourbon,Catimor,Caturra,Maragogype,Other
- Harvest
- —
- Weight
- 227g
- Bag price
- $17.50
- Price / oz
- $2.19/oz
- Brew
- —
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Price contextmodeled
A modeled range and current prices for comparable listings.
$2.19/oz
typically $1.79 to $2.85
Where it sits
typical band this lot
What moves this price
cheaper×1.00pricier
- Light roast×1.06
- Washed process×0.95
- Other listed varieties×0.97
At 227 g, this bag runs about 3% more per ounce than a typical 287 g bag; that is pack size, not the coffee.
How this estimate works
A statistical model, refit weekly across the in-stock catalog, estimates what a coffee with these listed attributes typically sells for per ounce. Each multiplier compares one trait against the average lot in this market; the roaster line covers brand and sourcing together, which this model cannot separate. Bag size is shown separately, priced at the rate observed across sizes of the same coffee, because it says nothing about the coffee itself. The distribution counts every in-stock listing in the comparison group, with at least 15 listings from three roasters and no roaster supplying more than 60% of it. Decaf, blends, variety segments, processing families and bag formats stay separate. Origin, roast and selling currency can broaden as the group label indicates. Prices are converted to USD per ounce; shipping and differences in tax treatment are not adjusted. The model reads listed attributes only: the quality of the specific lot in the bag is not observable, so a price above the typical band is not evidence of overpricing.
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
53
Sparse signal
Confidence1 of 7 signals on file
Score is heavily shrunk toward 50; treat as a placeholder until more sources arrive.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 5% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 88% so one thin signal cannot carry the score on its own.
The math on file: renormalized base 70.0 shrunk to 52.5 = 53.
Missing: SCA grade, Coffee Review, Reddit sentiment, YouTube reviews, On-shop ratings, Cherrybook ratings
- 70/ 100% weightRoaster transparencyProducer / farm / lot disclosure depth
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
About Sunergos Coffee
On YouTube
Meet the roaster on camera
From the roasterBrew guide
Sunergos Milk Training Video: Learn Milk Science, Steaming, and Latte Art
Sunergos Coffee · 2.9M views on YouTube
Watch on YouTubeThis video covers Sunergos Coffee; it is general roaster coverage.
Cherrybook summary of the video
This video is a comprehensive training guide from Sunergos Coffee on the science of milk, covering the roles of sugars, proteins, and fats in steaming. It provides detailed instructions on how to properly steam milk and execute various latte art designs.
Inside this video
From Sunergos Coffee:
“The main sugar in milk is lactose and is actually very sweet. This explains why well-heated and textured cappuccinos and lattes often don't need extra sugar to taste sweet.”
“The more fat present in the milk, the thicker the liquid and the longer the foam will last.”
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