Guatemala

Roasted in Rotterdam

Meet this coffee.

Cocoa, orange peel and almond. A medium roast with a firm body and a clean finish.

See the range

Cocoa first, citrus behind itOur washed Guatemalan coffee has a firm body with a clean finish. Cocoa comes first, then orange peel and a hint of almond. Those notes describe the coffee itself; we add no flavourings. The medium roast makes it useful for both espresso and filter, especially if you like some fruit without a very light cup.With a paper filter, the orange note stands out. As espresso, the body and cocoa take more space. A little milk softens the citrus and brings the cup towards chocolate. We roast in small batches and taste before putting the coffee on the shelf. Ask what changed in the current lot.Two ways to beginFor filter, use 16 g coffee and 250 g water at around 93°C.Start with a medium grind and pour steadily rather than all at once.For espresso, try 18 g in and 38 g out.Use the flavour in the cup to decide your next grind adjustment.If the orange note feels harsh, try a slightly finer grind for filter. If the espresso is dry, reduce the yield a little. Keep notes of the recipe that works with your water. Reserve through the contact form and collect your bag in the shop. We can grind it for your brewing method at collection.