Single-origin Guatemalan coffee — aged for 30 days in bourbon cask barrels — resulting in a rich, deep body and notes of whiskey, nougat, brown sugar and citrus.
Grown at 1,500-1,900 meters in the Huehuetenango region, the beans are a mix of Catuai, Pache, and Caturra varietals. Because of the rich soil and lush climate, Huila is suited to grow some of the best coffee in the world — with a crisp acidity reminiscent of lemon, grape, or apple, and a balance of toffee and sweet nuts, like almond.
• Region: Huehuetenango
• Altitude: 1,500-1,900 M
• Process: Fully Washed, Sun Dried & Barrel Aged
• Variety: Catuai, Pache, and Caturra
• Certification: Fair Trade, Organic
• Grade: SHB, EP
Huehuetenango produces some of the best coffees in Latin America due to a mix of climate, altitude, water supply, and most importantly a centuries old tradition of coffee planting.
Grown at 1,500-1,900 meters in the Huehuetenango region, our beans are a mix of Catuai, Pache, and Caturra varietals. Ours is a quintessential product of the region — with a crisp acidity reminiscent of lemon-lime, and a balance of nougat and brown sugar.
From Guatemala, the natural-processed coffee beans — fully washed and sun-dried — are flown to our roastery in California, just outside Los Angeles.
There, the coffee is medium-roasted in micro lots. Finally, the coffee is aged in cask bourbon barrels for a minimum of 30 days.
The end product of this arduous process is a finished bean that still features all the fruitiness and acidity of the original but is enriched with a deep and rich complexity.
Rustic sweetness, rich flavor, high complexity and deep body. Notes:
• Nougat
• Brown Sugar
• Cocoa
• Scotch
• Citrus
