A classic Guatemalan profile — full-bodied with cocoa and spice notes. Perfect for those who prefer a bolder cup with lingering sweetness.
CocoaSpiceBrown SugarDried Fruit
Guatemala
01
Provenance
Where It Came From
Guatemala
1,500–1,700m above sea level
Farm
Finca Filadelfia, Antigua
Variety
Bourbon, Catuai
Importer
Falcon Coffees
02
Processing
How the Cherry Became the Bean
Washed
Washed
03
The Roast
February 28, 2026
Drum roasted, 14min developmentmedium-dark Roast
Batch
GR-2026-003
Quantity
35 bags · 250g each
04
In the Cup
How to Brew It
French press (coarse)
Espresso (fine)
Moka pot (medium-fine)
French press: 30g to 500ml at 96°C. Steep 4 minutes, press slowly. Espresso: 18g in, 38g out, 28–32s.
In the Cup