Roasted - Guatemala Atitlán SHB EP (Coffee of the Week)

About the bean

This is a high-elevation, honey-process offering from the volcanic slopes around Lake Atitlán, grown by multiple farmers. Several Arabica varieties combine in this single lot shaped by the slow maturation and cooler conditions steep altitudes encourage. To arrive at the honey result, cherries are depulped and left with a portion of the mucilage on the parchment to dry. This hallmark of the honey process ensures a sweet, fruit-forward character that sits between a classic washed and a full natural.

In the cup, this honey is clean, sweet, and quietly luxurious. Notes of caramel and vanilla lead, with a gentle acidity (bright rather than sharp), and a smooth body. Our City to Full City roast profiles perform beautifully for both espresso/Americano and drip to deliver that sweet spot, neither bitter or sour. Expect a dense coffee that rewards careful roasting. For light roasts, maintain a high, steady heat early on until first crack has fully passed. To brew: medium-to-fine grinds and water held at or below 96 °C help coax this bean’s natural sweetness to the max. Density paired with the honey process gives us a less conventional Guatemalan expression, and a lingering pleasure that we can’t get enough of.

Chocolate. Walnut. Caramel. Mandarin. Vanilla. Soft Acidity. Medium Body. Smooth, Lingering Finish.

REGION: Atitlán, Guatemala
PRODUCER: Guatemalan Coops
PROCESS: Honey
GRADE: SHB, EP
ALTITUDE: 2,300 masl.
ROAST RECOMMENDATION: Medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart. 

Note: We offer three roast profiles for the Coffee of the Week roasted option: City (medium light), Full City (medium dark) and Vienna (espresso).