Our First Guatemala Coffee

First Guatemalan roast: tested.

Expected chocolate and caramel - that's what most Guatemalan coffee descriptions mention.

Tasted bright citrus, lemon/lime, crisp finish instead.

Turns out our beans are from Huehuetenango, in Guatemala's northwest highlands. Altitude: 6,000+ feet. That region produces completely different flavors than the famous Antigua region 60 miles away.

Same country. Different mountains. Different cup.

Guatemala Huehuetenango
- 1,800-2,000 meters elevation
- Fully washed, sun-dried
- Around 400 family-owned farms
- Cupping notes: lemon/lime, brown sugar, medium body

When you roast small batches (15 lbs at a time), you can preserve those bright citrus notes. Careful temperature control lets the acids that developed during slow, high-altitude maturation actually survive into your cup.

This is what we're learning: origin matters down to the specific region. The farm matters. The altitude matters. The processing method matters.

We're tasting as we go, one origin at a time. Join us.