This is a great Medium to Dark roast option, at lighter roasts it can have herbal flavors, but as you get close to second crack you'll get solid milk chocolate, and black pepper tones, with buttery body. Take this coffee into second crack and you'll get smooth dark chocolate with full body.
Hailing from the Santa Rosa region in the southern part of Guatemala, this coffee sits in a valley, and is rather warm, and protected from the nearby coast. This leads to fully ripe coffee, that leads to great sweetness and depth in the cup. The farm has been completely replanted since 2014 when it was devasted by the major outbreak of "La Roya" or leaf rust that swept Central America. Alex Keller, and his brother Martin chose rust resistant varieties, and have been pushing hard on agricultural and wet mill practices to not lose any quality. They've done an amazing job, and their commitment to biodynamic agriculture is a testament to their passion.