RECOMMENDED PREPARATIONS: Espresso, Milk Drinks (Cappuccino / Flat White), Bialetti

This coffee will be roasted between November 18th and December 23rd.

The season leading up to the holidays is going to be extra tasty: we have gotten our hands on a fresh lot of coffee from Jovemcafe GAT!

Next to the underlying caramelly and syrupy base, expect a sweet cup with bright pineapple, peach and some mango flavours with a hint of jasmine florals thrown in. Yummy!

These fruity flavours are usually found in natural processed coffees but thanks to the extra long fermentation and second soaking (read on below & click on the link to learn more), we get the best of both worlds: absolute clarity and a syrupy body as well as these amazing flavours. What a treat, you’ll have rainbows jumping right out of your cup!

The coffee is produced by the fantastic ladies of the Jovemcafe GAT (Grupo de Amistad y Trabajo - a precursor to a Cooperative) in the Com community just outside of San Antonio Huista in Huehuetenango. Founded and led by Paula Isabel Perez Perez in 2017, the Jovemcafe GAT consists of women coffee producers in Com and aims at providing their members with savings and microcredit services.

Cherries are processed at small home wet mills where they are depulped and fermented in tanks for up to 58 hours due to the cool climate at the high elevation. After the coffee has been washed, it is placed in clean water for a second soaking. Once complete, the parchment coffee is dried on the patio for 4-5 days.

Read more about this coffee here.

ROASTED FOR: espresso preparation

ORIGIN: Guatemala

REGION: Com community, San Antonio Huista, Huehuetenango

PRODUCER: Paula Perez & Narcisa Salucio of Jovemcafe GAT

VARIETALS: Caturra, Catimor

ALTITUDE: 1885 - 2200 M

PROCESSING: washed

CUPPING NOTES: bright & sweet pineapple, peach, jasmin florals, mango, syrupy body

SIZE: 250 g / 1 kg

OUR PREFERRED EXTRACTION: 19 g in, 45 g out in 35 sec., water at 93.6°C (double/two espresso using a 18g VST Basket)