Every coffee tells a story, and every barista even more so! I (Pete) will have stories about Guatemalan coffee regardless of the info we can scrub up on it. The reason, it was the first country I ever visited a coffee plantation and where I enjoyed the unique experience of sitting for breakfast with a cup of coffee that had been home roasted by my friend, Fernando, over an open fire on a wok like device. Did the coffee meet the standards of the Surry Hills Hipster... not a chance, but the experience far outweighed that which any bearded barista could ever take me on in a city laneway.
While this coffee is not the same as I had in San Juan, I still feel connected to it. Being from a similar region a stones throw away from Guatemala’s Capital, the central highlands of Santa Rosa are ideal for cultivating beautiful coffees due to its high altitudes and rich soil from surrounding volcanoes. The Pacific Tropical winds regularly induces rain and warm air to the climate and this combination of climate and soil makes the area one of the best places for coffee cultivation in the country. While the dream is to one day get Fernando's coffee in my hands here in Australia, I'm happy in the meantime to enjoy a nice Guatemalan roasted by the boys.
With cinnamon & red apple aromas, dive in to a gentle pink lady acidity with the sweetness of white grapes followed by notes of chai tea in to a smooth finish.
Location: Santa Rosa, Jalapa
Estate: Collection of Small Farms
Varietals: Caturra, Bourbon, Pache
Process: Fully Washed