Guatemala Natural Filter Roast

Our featured filter coffee is roasted specifically for soft brewing methods: filters, pour-overs, and infusions.  This will typically mean a lighter roast, and while it can be brewed through pressurized methods like espresso, we haven't roasted it with this in mind.  Our featured filter coffees are here for a good time, not a long time - expect it to change every 4 - 6 weeks or once it runs out!  This one came from:

Finca La Bolsa, La Libertad, Huehuetenango.  The Trapiche Cooperative harvest its coffee by selectively hand-picking cherries which are de-pulped and fermented over a 24-hour period. They are then washed, classified by density on running channels and spread on the patio to dry over 15 days. This is high scoring coffee with a boozy aroma, and sweet, well-rounded flavours -- and the first ever natural process Guatemalan coffee we've had here. 

La Libertad, Huehuetenango. Natural Caturra & Bourbon.

BROWN SUGAR & DRIED FIG

Region: La Libertad, Huehuetenango

Altitude Range: 1300 - 1600 m

Varietal: Caturra, Bourbon

Process: Natural

Tasting Notes: Brown Sugar & Dried Fig