GUATEMALA

Process: Washed

Region: Huehuetenango (Community Lot)

Varietal(s): Catimor, Caturra, Bourbon

Notes: Bittersweet Chocolate | Orange | Toffee

Dry Dose: 18.0-19.0g

Yield: 36-45g*

Time: 24-32s

Espresso offering as of October 2, 2026

*Many times, we experience under-extracted espresso as sour or too tart, but we’ve found this coffee to taste salty; a longer yield has been the easiest remedy. :)

Previous offering: Colombia: Nariño, Tanzania: AMCOS

Reminders:

We generally allow our espresso to rest at least 7 days prior to using on bar in order to allow it to off-gas and simplify the dial in process.

Espresso is a brewing method — this coffee was dialed in intentionally as a single origin espresso, but will still have enough crisp acidity and sweetness to be a delicious cup via filter, aeropress, french press, cold brew etc.