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 lot of Rosma has equally high levels of fruit, sweetness, and acidity. Refreshing acidity, apple-juice like, and with fruit flavors of white grape, plum, concord grape, and peach. Juicy body is expressed across the roast range, as well as fruited flavors, shifting in type with roast level. City to Full City+. Excellent SO Espresso. Learn More