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
The brewed coffee shows balance of sweet/bittersweet notes - buttery toffee and caramel - and a nice malic acidity. Fresh apple, Asian pear, some nectarine tartness come up, both juicy and sweet. A chocolatey flavor rounds out the finish, higher % cacao the deeper the roast level. City+ to Full City+. Single Origin Espresso. 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