Guatemala Espresso
Guatemala Espresso
This full body cup carries notes of dark chocolate and ripe berries. Drying the berry on the bean introduces the aroma of fruit tea and butterscotch to the taste profile. The cup opens with a fruity aroma and finishes with a faint sweetness that sticks with you and leaves you wanting more. Antigua is well known for its 1200-1616 meter altitudes and rich soils, further differentiating this coffee from the rest. We only purchase the best beans from each region, making our smallholder farmers well distinguished. What makes them different? The way they collect, cultivate, and sun dry the beans, further increasing the savoury taste of these beans. These Beans are roasted for a long time at high temperatures to facilitate the extraction of oils in the beans. This makes the flavor of espresso bolder, richer and more concentrated.
Flavor
Floral / Fruity
Dark ChocolateRoast
Light
DarkCouldn't load pickup availability
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| Brew Method | 6 OZ | 12 OZ | 24 OZ | 36 OZ |
|---|---|---|---|---|
| Pour Over(20-22 g/cup) | 7 cups | 15 cups | 31 cups | 46 cups |
| French press(30 g/cup) | 6 cups | 11 cups | 23 cups | 34 cups |
| Espresso(20 g/cup) | 9 cups | 17 cups | 34 cups | 51 cups |
| Aeropress(16 g/cup) | 11 cups | 21 cups | 43 cups | 64 cups |
| Drip(41 g/cup) | 8 cups | 15 cups | 31 cups | 46 cups |
Blend Story
Guatemala Espresso: A Bold, Fruity Revelation
Sourced from the rich soils of Antigua, Guatemala Espresso offers a luxurious full-bodied experience with notes of dark chocolate and ripe berries. Grown at elevations between 1200 and 1616 meters, this coffee’s flavor is shaped by its unique environment and the skill of smallholder farmers who are masters in cultivation and sun drying. The drying process, where the berry remains on the bean, infuses the coffee with aromas of fruit tea and butterscotch, adding layers of complexity and sweetness to the cup. Each sip of Guatemala Espresso opens with a vibrant fruity aroma and closes with a lingering hint of sweetness, leaving you wanting more. Roasted at high temperatures for an extended period, the beans release their oils, creating a bold and concentrated espresso flavor that is both rich and savory. This meticulous roasting process, combined with the expertise of local farmers, brings out the depth of flavors, making Guatemala Espresso an extraordinary expression of Guatemala’s unique terroir and tradition.
Behind Craft Espresso
Our Custom Process
Guatemala Espresso’s distinctive flavor begins with its high-altitude cultivation in Antigua, where the beans are grown at 1200-1616 meters. At these elevations, the beans ripen slowly, allowing sugars and acids to develop more fully. This results in a coffee that is rich and full-bodied, with vibrant notes of ripe berries and a subtle, lively acidity. The natural drying process, where the coffee cherries are dried with the fruit still intact, allows the beans to absorb the flavors of the fruit, introducing aromatic hints of fruit tea and butterscotch into the profile. The long, high-temperature roasting process is critical to creating Guatemala Espresso’s bold and concentrated flavor. As the beans roast, complex reactions like the Maillard reaction and caramelization produce deep, rich notes of dark chocolate and butterscotch. The extended roast also facilitates oil extraction, enhancing the espresso’s velvety texture and intensity, while reducing acidity for a smoother finish. This careful balance of natural processing and expert roasting results in a sophisticated espresso that blends sweetness, depth, and complexity in every cup.
