TASTING NOTES

MILK CHOCOLATE, ORANGE, CARAMEL

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.

MEDIUM ROAST

Bringing back a classic Guatemalan coffee from either Antigua or Huehuetenango is always a treat. We’re excited to have this lot from Antigua that was grown by one of the most respected producers in the country. All we needed to do was roast this according to our balanced profile and let the producer’s work shine

REGION

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

ANTIGUA

Situated amidst three volcanoes, Antigua features several characteristics that make it a great coffee-growing region:

  • Rich, young soils
  • Moderate elevations
  • Well-defined seasons
  • High levels of humidity

PRODUCER

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

LAS VOLCANES

Los Volcanes has been producing coffee in Antigua since 1952. Today, Las Volcanes represents some of the area’s finest small farmers.

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)

Guatemala Las Volcanes 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