“Sweet Tooth” Espresso Hunapú

Origin

Tasting notes

Character

• Clean
  30

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. producers on the slopes of the Agua and Acatenango volcanoes have been growing coffee for hundreds of years. Most of these families are indigenous producers, who grow the traditional 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., Bourbón, using techniques and traditions passed down from one generation to the next. Once harvested, the ripe cherries are delivered to local miller and exporter Bella Vista where they are processed in a modified washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. manner, using an ecopulper to conserve the local area’s scarce water resources. The coffee is dried on raised beds under a protective covering. Each individual lot is sampled and only the best of the best get collected together to form this amazing Hunapú offering. Sign up and save money with our sweet tooth espresso subscription – it comes with free shipping! The anti-blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. made for espresso adventurers, our Sweet Tooth offering changes several times throughout the year.