Chocolate malt fragrance, sweet aroma, notes of fudge, marshmallow, dark chocolate, heavy body, low acidity.
Great for espresso, blends and dark roasts. This coffee has a huge amount of chocolate notes like a double chocolate cookie. We recommend roasting medium to dark to highlight these notes. Light roasts will be lacking sweetness.
bordering the Huehuetenango mountains in Guatemala. The region shares the same microclimate as Huehuetenango, making it ideal for cultivating high-quality coffees.
Coffee is typically planted in forests, intercropped with a wide range of native flora and fauna. This coffee is shade tree grown under natives tree species and cultivated with sustainable practices. No polluting inputs were used.
Smallholders selectively handpick ripe, red cherry and process it on their own farms. They pulp cherry on hand-crank pulpers and ferment it in wooden tanks. Following fermentation, parchment is washed in clean water and laid on patios to sun dry. Parchment is raked frequently to ensure even drying.
Roasted medium. This coffee was bold and robust yet very smooth. Low acidity. Very pleasant dark chocolate flavor.
Great Coffee and Even Better Espresso
Great crowd pleaser coffee. Fantastic espresso! This coffee is perfect for a shop. Makes a great drip that can be drank black or with additives. The espresso is where it's at though. It is sweet and creamy. It has a great texture and a finish of marshmallow and chocolate that lingers for days on the tongue. For this roast, end temp was 416F with 21% development.