Guatemala Los Volcanes Bag/340 g

Origin

• 🇬🇹 Guatemala· Antigua

Tasting notes

Character

• Comforting
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Caramel + Chocolate + Nectarine Coffee from the Sacatepéquez department is known simply as Antigua—it is here we find Guatemala’s finest centralized wet mills & top boutique exporters. There are thousands of farms in the area, from the city’s legacy estates to assorted smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. communities climbing-up Volcán de Agua, one of three looming stratovolcanoes which play a momentous part in Antigua’s famous soil composition. The sizable varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of producers here begets coffees with immeasurable combinations of microclimates, elevations & varieties. This coffee is a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of cherry from across the Antigua valley & is processed centrally at a historic wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. administered by Los Volcanes Coffee—their expertise in agronomy & processing is well-known throughout Guatemala. They are experts in cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees., roasting, exporting, relationship management, & training. They also develop custom-tailored harvesting systems for farm managers based on individual experience & cupping acumen. ROASTMASTER NOTES: I roasted this coffee to medium to accentuate the creamy sugars intrinsic with this green bean. Big notes of caramel & chocolate sweetness give-way to a subtle yet bright & juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. fruit finish. -Desmond Mulvey, Roastmaster CALIBER COFFEE IS PROUDLY MADE IN REGINA, SASKATCHEWAN, CANADA