GUATAMALA SINGLE ORGIN LIGHT‑MEDIUM ROAST

Story & Essence

Guatemala Light‑Medium is smooth complexity with volcanic poise: a washed single origin sourced from Huehuetenango and Antigua, roasted to highlight chocolate richness, maple sweetness, ripe plum, and crisp apple over a black‑tea backbone. It drinks balanced and articulate—medium body, vibrant acidity, and a clean, tea‑like finish—showcasing the density and nuance of Guatemala’s premier high‑altitude terroirs.

Tasting Notes

Chocolate (milk‑to‑dark) Maple sweetness Ripe plum Apple sweetness (malic lift) Black tea undertone Medium body; vibrant acidity Clean, lingering finish

Origin Composition

Single origin Guatemala, Huehuetenango/Antigua (rugged, limestone‑influenced highlands and a volcanic valley microclimate; smallholder precision and classic estate practices yield dense, sweet coffees with lively acidity and balanced structure).

Altitude & Processing

1,500–2,000 MASL. Washed (ripe cherry selection → float sort → depulp → controlled fermentation → thorough wash → patio/mechanical dry → rested & milled). This clean process accentuates chocolate‑fruit interplay and a refined, tea‑like finish with clear definition.

Varietals

Bourbon, Typica, Caturra (Bourbon for sweet balance and cocoa‑red fruit depth; Caturra for bright, citrus‑tinged vibrancy; Typica for clean structure and elegant complexity).

Roast & Feel

Light‑Medium. Chocolate‑and‑maple core with plum and apple lift; medium body; vibrant, structured acidity; polished, tea‑like finish.

Processing Integrity

Selective handpicking at peak ripeness, density and float sorting, and carefully managed fermentation and washing for clarity. Slow, even drying to stable moisture and water activity preserves sweetness and structure. 100% Arabica coffee—no additives or flavorings.

Certifications

Mycotoxin Free; Heavy Metal Free; Mold & Yeast Free (3rd‑party lab tested).

Brewing Suggestions

Pour‑Over (V60/Kalita): 22 g → 352 g water (1:16) at 203–205°F (95–96°C); medium grind; 2:45–3:15 for cocoa‑forward balance with a tea‑clean finish. Drip Maker: 1:16–1:17; medium grind; 200–205°F (93–96°C) for chocolate sweetness and apple‑bright lift. Chemex: 1:15.5; slightly coarser; 3:45–4:30 for maximum clarity and black‑tea definition. Espresso: 18 g in → 36–40 g out in 28–32 s at 200°F (93°C); expect chocolate‑maple sweetness with plum acidity. Iced (Flash Style): 22 g + 220 g hot water → brew over 130 g ice for a crisp, tea‑like finish. Cold Brew: 1:8 concentrate; coarse; 14–16 hrs at room temp; cut 1:1–1:2 to taste for a smooth cocoa‑plum cup.

Pro Tip: Use filtered water with moderate alkalinity (bicarbonate ~30–60 ppm) to keep sweetness round, acidity vibrant, and the black‑tea finish clean.

Why You’ll Love It

Volcanic sweetness meets highland clarity—comforting chocolate and maple glide into plum brightness and a tidy, tea‑like finish. Versatile across pour‑over, drip, and espresso, consistently clean, and true to Guatemala’s hallmark balance—with lab‑verified purity for peace of mind.