Collection: All

A rich yet fruity and ripe cup, with currant notes backed by a deep caramel sweetness.

Grown in a vibrant native forest, this rich and ripe natural lot’s process is rather unusual for Huehuetenango.

Each coffee in this pack has been fermented with a flavour addition, creating a very different expression than we are used to.

The mandarin and cinnamon lots are washed, creating a clear emphasis on the addition, while the passionfruit and mint lots have been processed using the honey method, creating a more subtle flavour adjunction.

Softened florals are followed by ripe stewed berries in the cup in this naturally processed lot by the METAD group.

The conditions in Yirgacheffe lead to some of the highest quality raw material in the coffee belt.

The washed process places the emphasis clearly on the cinnamon addition, which together with the raw coffee’s malic acidity, is reminiscent of apple pie.

This natural lot exhibits typically Salvadoran chocolate notes, with a clean, rich and nutty finish.

Produced in collaboration with highly experienced producer Aida Batlle, the first ever female Cup of Excellence winner.