Guatemala

Roast: Medium

Tasting Profile: Dark chocolate, bright fruit, butterscotch.

Grower: Smallholder farmers from Antigua

Variety: Bourbon, Catuai, Caturra, & Typica

Region: Antigua Guatemala

Altitude: 1200–1616 M

Soil Type: Volcanic Loam

Process: Fully washed and sun dried.

How to Brew

• Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes. Brings out the bright fruit and butterscotch beautifully.
• French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4 minutes, then press slowly.
• Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds.
• Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge.