Often lovingly, albeit not creatively, dubbed “the bean,” this faithful classic is our trusty morning coffee around the office. Grown in the volcanic southern regions of Guatemala, this coffee has spicy notes of cinnamon, creamy caramel, and can be quite strong. This versatile, bold bean is ideal as a light or French roast.
- “Roasted to a med and dark roast. The dark roast turned out smoky and flavorful.Med was good for blending.”
- “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”