From the volcanic southern regions of Guatemala. This coffee has a spicy flavor with a fair amount of acidity, and can be quite strong. Light roasted, it is ideal as a morning or dessert coffee. In the darker roasts it produces a heavy and hearty brew.
- “I use a cast iron pan. I definitely take it past first crack. Due to uneven roasting, some pass to second crack. So I end up with a mix of light, medium, and dark roast. I grind it to a medium ground on a cuisinart grinder and pass it through twice. I brew it in a Chemex and I think it turns out awesome! I got a buddy from Washington State and I'm gonna roast some up for him for Christmas because I think it's awesome. The first time that I roasted it I think I went too light and it turned out peanut-y. I still enjoyed it, but it was intensely caffeinated. I didn't sleep that night. With my current roast it has great flavor and just the right amount of caffeine.”
- “I like the flavor of this bean. It is strong but not bitter. I like to blend it with other beans for a unique flavor”