⸺ Crop 2025/26
Bolder, fuller-bodied, unmistakably volcanic. The intensity of a true Guatemalan cup, in raw form.
⸺ Profile
Guatemalan Robusta offers a bolder, fuller-bodied taste than typical Arabica, with higher caffeine content contributing to its intensity. It balances earthiness and a smoothness uncommon in other Robustas — thanks to volcanic soils and patient post-harvest processing.
⸺ The Available Lots
Natural · Crop 2025/26
Cocoa · Caramel · Toasted nuts
Sun-dried with the cherry intact on Guatemala's warm Pacific volcanic foothills. The patient natural process amplifies what the volcanic soils already give: a deep cocoa core, soft caramelic sweetness and a smoothness that is uncommon in the species. The heart of premium espresso blends and a richer-than-expected single-origin instant.
Spec Sheet · PDFHuehuetenango · 84 pts SCA
Jasmine · Honey · Stone fruit
From the highest, driest non-volcanic region of Guatemala — Huehuetenango — where dry winds from Mexico's Tehuantepec plain meet altitudes above 1,500 m. Picked cherry-by-cherry, washed in spring water and slow-dried on patios. The cup that earned the region its reputation: clean, bright, layered, with delicate floral lift and a long polished finish.
Spec Sheet · PDFSpecialty · 82 pts SCA
Light sweetness · Soft cocoa · Tobacco body
Selected from highland micro-lots and dried slowly with the cherry intact, this natural Arabica reflects the patience of the Guatemalan dry season. Cherries are floated, hand-sorted and turned daily on raised beds for up to twenty days — trading the bright clarity of a washed cup for depth: red-fruit sweetness, soft cocoa, and a distinctive aged-tobacco body that lingers.
Spec Sheet · PDF
