Guatemala

The cups are sweet-to-bittersweet depending on roast level, exhibiting mild top notes and acidity when roasted light, and chocolate bittersweets once you pass a medium roast level. Raw sugar notes outline the fragrance from the dry ground coffee, with accents or raisin and milk chocolate. Adding the hot water stirs up a concoction of toffee and cinnamon in the steam, simple yet refined. The cup offers balanced sweetness at a variety of roast levels, and is a perfect “dual use” coffee for brewing and espresso. A moderate level of acidity shadows the cup at lighter roast levels, and has soft aspects of brewed black tea with lemon. Flavor components of minimally processed sugars lay out a nice base coffee flavor, along with hints of oatmeal raisin cookies, and cocoa-crisped rice. Chocolate roast tones are much more prominent at medium and darker roasts, where you’ll find pungent roast tones of dark cocoa and burnt sugar, and a pleasant interplay of bittering and sweet flavors that will pair well with cream if that suits you! Medium roasts are a great starting point for espresso shots, pushing syrupy dark chocolate flavors to the front, and creamy nut tones and long lasting bittersweetness into the aftertaste.