No. 4 Guatemala

We've patiently waited for Guatemalan coffees to arrive in our supplier's warehouse and the time has come!  The flavor profile of coffee from this region is wide-ranging - from fruity and sweet to rich cocoa flavors. A history of volcanic activity in Guatemala has given the region's farmers an extremely mineral rich soil to work with resulting in one of the most sought after coffees in the world.

A coffee farmer from Guacatepeque selects coffee cherries. 

A coffee farmer from Guacatepeque selects coffee cherries. 

Our first offering from Guatemala comes to use from an area known as Guacatepeque. A group of small producers here grows coffee on the slopes of Volcan de Fuego. Most of the area is forest preserve, which protects the water supply and provides additional organic soil input to enhance the ashy volcanic soil. The rainy climate means that coffees in this region are washed or wet-processed using a wet mill to remove the "meat" of the cherry. At some point we'll go into detail about the various methods for processing coffee cherry, but generally speaking washed coffees are more desirable because they result in fewer defects and a "cleaner" flavor profile.

Coffee cherry going into a fermentation tank after wet milling.

Coffee cherry going into a fermentation tank after wet milling.

This coffee falls nicely into our desired flavor profile. The medium roast retains some subtle fruit flavors. Not a tangy citrus note, but more like a smooth, apple juice. Moving into our dark roast, the fruit flavor becomes somewhat muted and develops into a complex cocoa taste. We love this coffee as a drip coffee, but it does well as espresso too. Available through our CSA and through the online store.