RECOMMENDED PREPARATIONS: Filter (V60, Melitta, Kalita, Machines), French Press, AeroPress, Cold Brew

You may recognize this coffee from last season's Guatemala - this time we're roasting this beauty for filter preparation.

The Central American coffees are very often full of wonderful surprises and this one is no exception. Expect floral notes (violets) as well as a mix of juicy (red grape) and some tropical fruits (mango) while rounding things out with lots of nougat sweetness and a juicy body.

This complexity is not by chance but by meticulous work by producer Juana Jimenez: Only the ripest cherries are picked and pulped on the same day and fermented for 48 hours. After washing, the coffee is soaked for another 12 hours to ensure high sweetness while delivering an amazing clarity.

Read more about this coffee

ROASTED FOR: filter preparation

ORIGIN: Guatemala

REGION: Concepcion Huista, Huehuetenango

PRODUCER: Juana Jimenez

VARIETALS: Caturra, Catuaí, Pache, Bourbon

ALTITUDE: 1600-1650 M

PROCESSING: washed

CUPPING NOTES: violet florals, red grapes, mango, nougat sweetness, juicy body

SIZE: 250 g / 1 kg

OUR PREFERRED EXTRACTION: 17g Coffee (medium grind) - 270g Water (at 100°C) - Regular Method. Bloom with 30g of water for 45sec, then add the remaining water in one go, stir gently and ‘close’ the AeroPress with the plunger to prevent water dripping through. Steep until 2min 30sec and press the coffee through in approx. 30sec.