Nahuatl

About this coffee

Bright and complex, with lively citrus and a rich, fruity aroma, from the high slopes of Huehuetenango, Guatemala. Roasted for filter. Grown by smallholders between 1,350 and 2,000 m in Huehuetenango, where warm days and cool nights make the beans slow to ripen and unusually dense. Caturra and Catuaí, hand-picked at peak ripeness from December to March, fermented, washed and sun-dried on patios for 15 days.

Roaster says

dark chocolatehoney

Best ways to brew this

Be the first to brew this

Your recipe and grind will help everyone who buys this bag.