Guatemalan coffee is arguably the crown jewel of Central America. That doesn't not mean all Guatemalan coffees are good ... but it does means that the potential on the upside, the possibility of 88+ point coffees, is greater from regions in Guatemala than its neighboring countries. Great Guatemalan coffees have a bright cup character, floral hints, clean fruited notes, moderate body, and a lingering clean aftertaste. With varying qualities, farms ranging from huge estates to tiny small-holders perched on steep slopes, and different cup characteristics from within the same micro-regions, there is much to learn to appreciate the complexity of Guatemala coffee.
Acatenango Gesha has perfumed florals, jasmine and orange blossom, along with a clean, honeyed sweetness. The cooling cup is complex, with fresh tropical fruits, red punch, herbal and black tea flavors, and brilliant acidity. This coffee cups Gesha all the way, and makes for a stunning cup of coffee. City to City+ recommended. Learn More
Cabrejos cup profile remains steadfast, sweet, juicy, and palette-pleasing. A balanced cup in the middle roast range, raw cane juice and malic brightness are central to the cup profile. City+ to Full City. Single Origin Espresso. Learn More
A crowd-pleasing cup, and great espresso option. Developed sugar sweetness, apple, roasted nut and cocoa, the somewhat restrained profile shows balance at a wide range of roast levels. City+ to Full City+. Single Origin Espresso. Learn More
This peaberry selection is a clean cup built on caramel sugar sweetness. Its a low-acid cup, very much like red apple (no tartness), and also expresses red apple flavor too. Crowd-pleaser Guatemala. City+ to Full City+. Learn More