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
Cabrejo has great flavors of brown sugar and honey, along with black walnut and some malic fruits. The acidity rates quite high, not bright, but refreshing and malic. City+ roasts are lightly fruited, pectin sweetness, and slightly deeper roasts develop rich chocolate flavors while not compromising acidity. City+ to Full City. Learn More
This microlot shows heft and elegance in the same cup. Rich caramel flavors pair nicely with slight florals and elegant acidity. Stone fruits come out, especially in finish, sweet, tart, and even the bitterness of peach skin. City to Full City. Learn More
Another beautiful Gesha from Acatenango region, competition-level in cleanliness, and a articulated cup profile. Floral jasmine and sweat pea flowers fill the cup, along with malic fruits, white grape juice, citrus oil, and herbal tea, along with a clear, refined simple syrup sweetness. City to City+. Learn More