TASTING NOTES

TOFFEE, APPLE, CREAMY

ROASTING

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

LIGHT-MEDIUM ROAST

Guatemala is known for producing balanced coffees, and this is no exception. We roasted this with our Balanced Profile to showcase its origin characteristics while giving it a little body.

REGION

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

ACATENANGO

This coffee comes from Los Planes, which is in the well-known Acatenango region of Guatemala. The region produces aromatic, clean and balanced coffees year after year, thanks partly to the active and nearby Fuego volcano that keeps replenishing the soil with minerals.

PRODUCER

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

ASPROGUATE

Asproguate is a co-op of small family farmers in both Cobán and Acatenango, Guatemala. This specific selection came from 150 family farms in Acatenango. The cooperative is dedicated to helping families like these sell their crops the international coffee market. We’re thankful they help — otherwise, we’d never be able to get this great coffee!

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.

BOURBON, CATUAI AND CATURRA

This lot contains three varietals:

  • Bourbon, which is one of the two original coffee varietals
  • Catuai, which is known for its acidity
  • Caturra, which is known for producing excellent coffee at high elevations