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.
This first lot of Pulcal balances caramelized sugar sweetness with elegant acidity. Top notes change with roast, lighter levels showing Asian pear and tart cherry, and ripe plum, apricot, and cacao bar at Full City. City to Full City+. Learn More
This bourboncito separation from Candelaria has clean, citric to malic brightness (and flavors), honey sweet, and a nice flavor of milk chocolate. Great dual-use coffee. CIty to Full City+. Good for espresso. Learn More
A crowd pleaser cup, caramelized-sugar sweetness, and notes of almond and pear. Theres a honeyed mouthfeel, and mild brightness, along with chocolate complexity in Full City roasts and beyond. City+ to Full City+. Good for espresso. Learn More