Guatemala

Our Guatemala medium roast showcases the distinctive character of Antigua's volcanic terroir. Sourced from dedicated smallholder farmers, this blend of Bourbon, Catuai, Caturra, and Typica varieties reveals a sophisticated flavor profile of dark chocolate, bright fruit notes, and subtle butterscotch undertones. Grown at elevations between 1200–1616 meters in nutrient-rich volcanic loam, the beans are meticulously fully washed and sun-dried to preserve their complexity.

Brewing Instructions For pour-over or drip: Use a 1:16 coffee-to-water ratio with water heated to 195–205°F. Brew for 3–4 minutes for optimal extraction. For French press: Employ a 1:15 ratio with a 4-minute steep time. Use a coarse grind and water at 200°F. For espresso: A fine grind and 9-bar pressure will highlight the chocolate and fruit notes. Aim for a 25–30 second pull. For best results, grind immediately before brewing and use filtered water.