Our Guatemala coffee is grown on farms nearly 4,500 feet above sea level. Coffee coming from this high up tends to grow harder and denser than coffee farmed at lower altitudes, giving our Guatemala coffee the classification of strictly hard bean (SHB). SHBs tend to have richer tasting attributes than lower-grown beans and also tend to maintain those attributes consistently across years of harvests.
You can’t go wrong with a cup of our Guatemala. Roasted on the darker side, this is a complex, well-balanced coffee with notes of honey and caramel, a full body, and a clean finish.
Flavor Notes: Honey, dark chocolate, caramel
Producer: High-altitude farms in Guatemala
Varietals: Bourbon, Catuai, Caturra, Typica
Altitude: 1372 masl
Processing: Fully washed, sundried
Please note: Our coffee does not contain any flavor additives or other allergens; tasting notes are drawn from the innate qualities of the bean itself.