Guatemala - Medium Roast - Single-Origin Specialty Coffee


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Single-Origin Coffee

Immerse yourself in the rich tapestry of flavors and aromas with our Guatemala single-origin specialty coffee. Certified as SHB (Strictly Hard Bean), this coffee is meticulously cultivated by smallholder farmers from the historic region of Antigua, Guatemala, where the lush landscapes and volcanic soils provide the perfect conditions for growing exceptional coffee.


With a medium roast that enhances its natural complexity, our Guatemala specialty coffee offers a tantalizing tasting profile characterized by medium acidity and enriched with indulgent notes of dark chocolate, vibrant fruitiness, and the luxurious sweetness of butterscotch. Each sip is a journey through layers of flavor, inviting you to savor every moment.


Grown at altitudes ranging from 1200 to 1616 meters in the nutrient-rich volcanic loam soil of Antigua, Guatemala, these beans absorb the essence of their surroundings, resulting in a coffee of unparalleled depth and character. Handpicked with care and precision by smallholder farmers, our Guatemala specialty coffee beans undergo a meticulous process of fully washing and sun drying, preserving their natural flavors and ensuring a consistently delicious cup every time.


Treat yourself to the luxury of Guatemala single-origin specialty coffee and experience the magic of Antigua's finest beans. Elevate your coffee ritual and indulge in the flavors of Guatemala's breathtaking landscapes, expertly roasted for your enjoyment. Immerse yourself in the rich heritage and tradition of Guatemala with every sip.


Certification/Grading: SHB
Roast: Medium
Tasting Profile: Medium Acidity, Dark Chocolate, Bright Fruit, Butterscotch.
Grower: Smallholder farmers from Antigua
Variety: Bourbon, Catuai, Caturra, & Typica
Region: Antigua Guatemala
Altitude: 1200-1616 M
Soil Type: Volcanic Loam
Process: Fully washed and sun dried.

DetailsThis coffee comes from the Apicus COOP in the northern Huehuetenango region. The COOP has 200 members who have been working together for over 10 years to produce fantastic organic coffees. The high altitude, focus on cup quality and the use of reliable milling practices ensures a superior coffee year after year.


Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew


Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.


The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.


Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.


Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.


French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.


Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.


Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.