Guatemalan coffees are among my favorite Central American coffees. I find they hold all the rich chocolate and caramel characteristics we have come to expect from Colombia, and Costa Rica, but maintain the more delicate tea notes founds in Africans.
This coffee is no exception. It developed rich notes of cocoa, with a few notes erring on the side of gun barrel green tea, and a pleasant medium body mouth feel.
Cupping notes: Chocolate, Green tea, and Coconut Sugar; medium body, light acidity; comfortable daily drinker.
These coffees were grown between 1600-1800m, outting the bean density exactly where I like to see it for a Central American coffee.
While we favor full natural process coffees, this one was washed and naturally sun dried.
This is the 'maintenance coffee' of your cabinet. An ideal daily drinker, versatile, sure to please anyone. It's a great press pot, pourover, or Kyoto style cold brew option.
Try a 1:16 ratio (beans to water). Or, use it for steeped cold brew. You can't go wrong
Please specify your grind preference at time of order.
Pache-San Ramon, Sarchimor, Bourbon and Catuai
|Espresso worthy?||Personal pref. Try it iced, or made Kyoto style.|