TASTING NOTES

GINGERBREAD, GOLDEN RAISIN, ROASTED ALMOND

COFFEE STORIES

Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

LIGHT-MEDIUM ROAST

This Guatemalan coffee is from Huehuetenango and has a excellent balance of dried fruit and sweet nutty flavors. In our evaluation tastings this coffee was very clean so we are roasting it pretty light to reveal all of its flavors in their natural balance.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Huehuetenango

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

Various smallholders

San Pedro Necta municipality, which lies across the verdant hills surrounding the town centre, is characterized by small homesteads, and coffee is the primary means of income for most people living here. The town lies at the heart of the community, and the growers contributing to this community lot live mostly in its vicinity. Away from the larger estates to the West, agriculture on these small farms is mostly certified organic, as the surrounding community has chosen sustainable production practices as one of the ways to differentiate themselves and to remain competitive in this famous coffee-producing region. These aims are supported by the local organization, the Association of Integrated Development of San Pedro Necta (ASODESI), which serves around 140 members from the surrounding area.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Caturra, Bourbon, Paché