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Guatemala’s varied terroir, a non-volcanic area with ideal microclimates and uniform rains, produces coffees with distinctively floral aromas, full bodies and bright acidities.
Guatemala Atitlan Organic – Chochajau
Heavy body, chocolate, toffee, cherry, grape.
Guatemala Huehuetenango FTO – CODECH
Dark chocolate, cherry, blackberry, nice acidity.
Guatemala San Pedro Necta RFA – Finca El Penon
Blood orange, fig, cherry, toffee.
Guatemala Huehuetenango Organic – AAPICAFI
Nectarine, honey, toffee, citrus finish.
Guatemala Huehuetenango – Franciso Bravo
Nice sweetness, plum, raspberry, chocolate.
Guatemala Huehuetenango Organic – AAPICAFI
Bright, tangy, orange, lemonade.
Guatemala Huehuetenango Organic – AAPICAFI
Dark chocolate, praline, plum.
Guatemala Huehuetenango – Tajumolco
Dark chocolate, hazelnut, cherry, grape.
Guatemala Coban – Chichupak Co-op
Nice sweetness and depth, yellow peach, nectarine.
Guatemala Huehuetenango – Finca La Ladera
Nice sweetness, berries, chocolate, toffee.
Guatemala Antigua Peaberry – Hunapu
Cherry, apple pie, brown sugar, good body.
Guatemala Blue Ayarza Natural
Rich chocolate, ripe strawberry, blackberry.
Guatemala Huehuetenango Organic – Jabiru AAPICAFI
Good body and balance, nectarine, peach, caramel.
Guatemala Blue Ayarza Natural
Blue and black fruits, black grape, boisenberry, sweet.
Guatemala Huehuetenango – Jabiru Union Cantinil
Chocolate, red flame grape, toffee, caramel.
