This is what a 'classic' Guatemalan coffee should taste like. It's a cup that can be brewed at any time of day using any method you choose. It works so well as espresso and it's flavors cut through any milk and provide a depth of flavor that will not get lost.
We think you'll love this coffee.
This coffee is produced by as many as 76 small producers who delivery to one of several micro warehouses and buying stations installed to reduce farmers' transportation costs. Cherries are harvested ripe, depulped, and then left to ferment overnight until the coffee’s remaining mucilage is broken down. Since these small holders do not have access to mechanical driers, the washed parchment is always sun-dried.
Region: Cantinil, Huehuetenango
Elevation: 1300–1600 MASL
Processing: Washed
Variety: Bourbon, Catuai, Caturra, Pache
