A quite versatile coffee, this Guatemalan has crisp white grape acidity, robed in milk chocolate, with a floral finish at lighter roasts. Darker roasts accent the lovely chocolate notes, and develop a full body, with lush sweetness and clove spice.
The versatility of this coffee comes from the lush hills of Ayarza's volcanic soils. Grown around a crater lake this coffee has ideal growing conditions. In the area they grow Catuai, Bourbon, San Ramon, Pache and Anacafe 14 varieties. Catuai is known for it's milk chocolate character, while Pache, and Bourbon bring classic sweetness and acidity. The coffee is fermented for fourteen hours before being washed, and then dried on patios. The classic method throughout Guatemala.
| Country |
Guatemala |
| Recommended Roast Level |
Medium Roast to Dark Roast |
| Tasting Notes |
Dense sweetness and pronounced chocolate |
| Process |
Washed |
| Density, g/L |
747 |
| Product Type |
Green (Raw, Unroasted) Coffee Beans |
| Species |
Coffea arabica |
| Varietal(s) |
Bourbon, Anacafe 14, Pache, San Ramon, and Catuai |
