Rich with rustic fruit, pungent burnt sugars, and a lingering, unforgettable finish, this Guatemalan organic microlot offers a bold, layered cup with syrupy body and captivating bittersweet complexity.

A striking dry-process coffee from the Chuacús mountain range, this lot delivers notes of ripe banana, chocolate liqueur, roasted chicory root, and berry-like ripeness. Bittersweet undercurrents add depth, while the mouthfeel is thick and coating, leading to a lingering finish of baking chocolate and spice. Light to Medium roasts highlight rustic fruit sweetness, pungent sugars, and complex chocolate undertones.

Micro-Roasted to Order | NET WT 12 OZ (340 G)

The Farmer Details
This coffee is sourced from smallholder members of FECCEG, a cooperative in Western Guatemala working with indigenous Mayan groups in Quiché. Farmers cultivate coffee along the Chuacús mountain range (1,600–1,700 m) and focus on organic production while supporting community programs for education, gender equity, and food security. The cooperative’s centralized wet mill in Joyabaj ensures strict quality control.

Roast Levels & Flavor Profiles
Light Roast — Rustic fruit intensity, honeyed sweetness, bright spice, syrupy body.

Medium Roast — Bittersweet chocolate, ripe banana, roasted chicory root, lingering finish.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

The Coffee Details
Origin — Guatemala (Renowned for producing dense, high-grown coffees with balanced, chocolatey sweetness and vibrant fruit tones)

Region — Chuacús Mountains, Quiché (Indigenous Mayan coffee region with fertile volcanic soils and ideal high-altitude microclimates)

Altitude — 1,600–1,700 m (High elevations promote slower cherry development, producing complexity and sweetness)

Processing — Dry Process (Natural) (Whole cherries dried intact, enhancing fruitiness, body, and rustic sweetness)

Drying Method — Patio Sun-Dried (Cherries slowly dried on patios for even fermentation and fruit-forward character)

Cultivar Detail — Bourbon, Caturra, Catuaí (Classic Guatemalan varietals producing balanced sweetness, chocolate, and mild fruit notes)

Grade — SHB (Strictly Hard Beans grown at high altitudes, offering bright acidity and complex flavor)

Screen Size — 15–17 (Carefully selected large beans for consistent flavor)

Appearance — 0.0 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, exceptionally clean)

Cupping Score — 89.3 Points (Excellent specialty-grade coffee with layered fruit, spice, and bittersweet complexity)

Certifications — Farm Gate, Fair Trade & Organic (Purchased directly from the farm or cooperative, ethically sourced to ensure fair wages and community support, and grown without synthetic chemicals to preserve the environment and soil health)

Storage Method — 2x Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast — ground coffee can be opened upon delivery

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