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Certification/Grading: SHB

Country: Guatemala, Region: Antigua

Growth Altitude: 4,921 - 5,905 ft

Variety: Arabica - Caturra, Bourbon, Typica

Process: Washed, Sun-Dried

Aroma: Very Rich

Flavor: Chocolate, Caramel & Orange

Body: Full

Acidity: Bright, Citric

Cupping Notes: Deep chocolate notes, caramel notes, sweet, citric, complex, bright acidity, full body

Antigua Specialty Coffee: Elegant and well balanced with a rich aroma and very sweet taste



Certification/Grading: SHB

Country: Guatemala, Region: Huehuetenango

Growing Altitude: 4,429 - 6,500 ft

Variety: Arabica - Typica, Bourbon, Caturra and Catui

Process: Washed and Sun-Dried

Aroma: Sweet

Flavor: Fruity

Body: Solid

Acidity: Citric

Cupping Notes: sweet acidity, citrus notes, pleasant fruity notes, strawberry and plum, solid body, balanced, chocolate, complex, clean and nice aftertaste

Highland Huehuetenango Specialty Coffee: fine, intense acidity with a full body and pleasant wine notes



Certification/Grading: SHB

Category: Organic

Country: Guatemala, Region: Acatenango

Growth Altitude: 4,429 – 6,640 ft

Variety: Arabica - Caturra, Catuai, Bourbon

Process: Washed, Sun-Dried

Aroma: Rich

Flavor: Dark Chocolate, Caramel, Citrus Fruits

Body: Full

Acidity: Delicate, Citric

Cupping Notes: Dark chocolate, caramel, floral, delicate acidity, full body.

Acatenango Valley Specialty Coffee: Is a complex coffee with a full body and long-lasting aftertaste.

Acatenango Valley is located in southern Guatemala on the slopes of Volcan Fuego. The coffee here is grown under the dense shade at altitudes up to 6,500 feet or 2,000 meters above sea level, known for housing many local and migratory birds.

Eruptions from the nearby Fuego Volcano produce a mineral-rich soil, and temperate gusts from the Pacific Ocean ensure healthy coffee plants and marked seasons allow coffee to be sun-dried which allows the coffee to develop stunning characteristics in the cup, including a balanced body and clean, lingering finish.


Roasting Type: Medium-Dark - Rich, darker color with some oil on the surface. Bittersweet aftertaste. Flavor and aroma emerge and acidity disappears completely.


Yield: 12 oz bag of whole beans or ground coffee gives 62 cups of 9 oz approximately.