Chocolate, Caramel, Orange

Guatemala, Huehuetenango

Washed

Medium

Bourbon, Typica, Caturra, Catuai

Espresso, Filter

Currents of hot, dry air rise from the Tehuantepec plains in Oaxaca, Mexico, while cool breezes descend from the Cuchumatanes Mountains. Where they meet lies Huehuetenango — a region of diverse microclimates. This unique convergence protects coffee cherries from frost, allowing them to thrive at high altitudes. The slow maturation at these elevations enhances sweetness and develops the region’s signature chocolaty character.

Ripe cherries are hand-sorted and washed on-site by smallholder farmers at around 1350masl. This lot is the result of the care and dedication of four producers: Lety Anzueto, Lety Perez, Rene Perez, and Willy Perez. Each brings subtle variations in processing that, together, create a cup with remarkable complexity and balance.

Rich and sweet, this coffee flows like melted chocolate and caramel. A subtle citrus-like acidity — reminiscent of orange zest — lifts the profile and lingers in a clean, luxurious finish.

Espresso: Espresso: 16g dose of coffee to make 32g of espresso in 23-26s. This makes a double shot.

Filter: We like to use French Press for this coffee:

• Place 15g of Medium-Course coffee grounds into the French Press and place it on some scales.
• Start a timer and quickly pour 230g of 90 degree water onto the coffee grounds.
• Using a spoon, gently incorporate any dry spots of coffee that remain into the water.
• Place the lid on top, but don’t press down the plunger.
• After 4 minutes, press the plunger down until it just touches the coffee and very slowly pour the coffee into your cup.

The best recipe for any coffee depends on the equipment, water and preparation being used to make it. We encourage you to experiment and fine tune our suggestions to your preferences.