Guatemala
Forget your standard coffee, its finally back after 2 years!
We’ve sourced a Guatemalan speciality coffee so bold it defies expectation. These premium coffee beans deliver an unapologetically indulgent experience. Expect notes of Black Forest Gateau, the boozy warmth of Cherry Brandy, and the caramelised sweetness of Ripe Banana to finish.
Meet a coffee that defies expectations. These premium beans deliver a bold, unapologetically indulgent cup with layers of flavour that unfold sip by sip. Expect a velvety fusion of dark cocoa, a sophisticated, boozy warmth with a rich stone-fruit and a caramelised sweetness that rounds out the cup.
Whether brewed as a delicate pour-over or a syrupy, punchy espresso, this is the taste sensation your collection is missing.
BLACK FOREST GATEAU | A velvety fusion of dark cocoa, whipped cream, and tart cherry.
CHERRY BRANDY | A sophisticated, boozy warmth with a rich stone-fruit finish.
RIPE BANANA | A creamy, caramelised sweetness that rounds out the cup.
The Vibrant Pour-Over (V60 / Chemex)
Best for: Catching the high clarity and boozy Cherry Brandy acidity.
Grind: Medium (resembling sea salt).
Bloom: pour 50g water in a circular motion, waiting around 30/45 seconds to release the gases or until the bubbles stop!
Total Brew Time: 3:30 – 4:00 minutes.
Pro Tip: Use filtered water at 94°C to keep the acidity bright, allowing the tart cherry notes to shine.
The Syrupy Espresso
Best for: Highlighting the Black Forest Gateau and heavy body.
Dose: 18g finely ground coffee.
Yield: 36g – 40g of liquid espresso.
Time: 27 – 30 seconds.
Sourced from the dramatic highlands of Santa Rosa, these Guatemalan specialty coffee beans owe their unique character to the ancient volcanic soil of Lake Ayarza. Grown at altitudes of 1400m – 2000m, the cherries thrive in a microclimate of warm days and cool nights, allowing them to ripen slowly and develop a deep, complex sweetness.
Purity is at the heart of this roast. This lot is naturally processed with a 120 hour (5 day) cherry fermentation in anaerobic conditions. After fermentation the cherries are patio dried in a very thin layer to halt the fermentation process and immediately begin drying. After 10 days of sun drying to 22% the cherries are finished in a mechanical dryer to 11.5%.
The result? Exceptional clarity and a clean finish that stands out whether brewed as a pour-over or a punchy espresso.
