THIS COFFEE HAS SOLD OUT. Dark brown sugar, creamy nut tones, and silky body are demonstrated best around Full City roast level, and Ottoniel Farm is a great option for those who prefer chocolate bittersweetness that comes with darker roasting. Full City - Vienna. Good for espresso.
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This coffee comes from a small farmer in Jocotenango region, just outside of the historic colonial town of Antigua. Don Ottoniel sells his coffee in whole cherry to a dry miller in Antigua, who then handles both wet and dry processing of the coffees. This is an atypical exchange, as most of the farmers we buy coffee from handle their own wet processing using mills on their farms or the farms of neighbors. The dry mill owners are the Zelaya family, who we've partnered with in Guatemala for several years now, and who handle a good deal of dry mill preparation and exporting for us, as well as run/manage farms we buy coffee from such as Cabrejo, Pulcal, and more. Altitude at Ottoniel Farm is 1775 meters above sea level, and planted mainly with Caturra cultivar.
This coffee from Ottoniel Farm has dark brown sugar and creamy nut tones in the brewed coffee that anchor the cup, and Full City roasting really solidifies this base. Smells of lemongrass and green tea may show up in the fragrance and aroma, but it's really this bittersweet core that dominates the cup, and in our experience, is demonstrated best right around Full City roast level. Being a Caturra cultivar and grown at high altitude, the coffee beans are very dense, meaning they can take high heat. It's a great coffee option if your roaster runs hot, or does not have manual heat controls (a popper for instance), and for those who prefer the deep bittersweet qualities that come with dark roasting, as well as a big bodied cup. Ottoniel Farm is a great single origin espresso at Full City and Full City+ too, as well as offers a nice chocolately bittersweet base for an espresso blend.