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Blend No: 01

Cup Notes: Cacao, Buttery, Sweet

Process: Washed / Natural

Varieties: Caturra, Catuai, Bourbon, Ethiopian Landraces

Blend No: 01 features a washed high altitude Guatemalan from Huehuetenango region and a natural Honduran from Copan, our first direct trade coffee in the US roastery. High altitude Guatemalans are all known for their high density, which allows them to develop full bodied and well balanced espressos with cacao and almond notes. Blended together with a this natural Honduran from Finca La Unica, it is a winning combo with a full body, buttery mouthfeel, sweet espresso with cacao, dried strawberry notes and almond finish.

$24.00
Roast StyleEspresso
GrindWhole Bean
Size12 oz

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Blend No: 01

$24.00

Type

Blend

Country

Guatemala & Ethiopia

Region

Huehuetenango & Guji

Producer

Various Smallholders and Single Farm

Varieties

Caturra, Catuai, Bourbon, Ethiopian Landraces

Process

Washed / Natural

Altitude

1400+ masl

Cup Notes

Cacao, Buttery, Sweet

More About Blend No: 01

Blend No.1 features a mix of beans from Huehuetenango region of Guatemala and beans from Guji region of Ethiopia.

Located in the southeastern part of Guatemala, Huehuetenango means "the city of ancestors." As the meaning implies, the city was home to one of the rooted civilizations of all times: Mayas! Just like its history, the geography and climate of the region put Huehuetenango in a special place in the world of coffee.

Huehuetenango cherries grow at the high altitudes of the western skirts of rocky mountains facing the Mexican border. Being one of 3 non-volcanic places of Guatemala, Huehuetenango offers a convenient environment for coffee production as the driest region with the highest altitude in the country. Hot airflows traveling from the Lowlands of Tehuantepec climb up the Highlands of Cuchumatanes and meet cold air.

This blend leads to the formation of a natural microclimate that protects cherries from frost and allows them to grow at 2-km altitude. High altitude Guatemalans are all known for their high density, which allows them to develop full bodied and well balanced espressos with cacao and almond notes.

Apart from second half of 2024 we have always included a natural Ethiopian in Blend No: 1 and right now we are using Ethiopia - Ana Sora Site as the second component of this blend. Natural process Ethiopians give a fruity acidity to coffee, usually present in perfumey aromas and with strawberry or tart cherry like acidity.

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