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Unroasted - Guatemala Atitlan SHB EP


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About the bean

Guatemala is good at coffee. For its small size (108,890 square kilometers) Guatemala produces some of the world's finest and most distinctive offerings, in large part due to perfect growing conditions throughout and varied microclimates that make an abundance of coffee varieties possible. Most of the country's coffee comes from the intensely gorgeous, volcanic region of Atitlán in Guatemala's western highlands, harvested by small producers on the volcanic slopes surrounding Lake Atitlán, a highlight of any visit to the region. Rich soil combined with strong and sudden "Xocomil" midday winds have helped to cultivate a unique flavour profile that is typically brighter and lighter than other Guatemalan coffees such as Antigua.

What to expect

A very bright (acidic), flavorful coffee with a smooth and pleasant body. The flavour notes are a real treat - floral, citrus at a lighter roast; chocolate at a higher profile. Some compare a good Guatemalan with the legendary Jamaica Blue Mountain because both are fruity and complex with a nice body, but the always excellent advantage of a Guatemalan pick is its price point!

We taste tested an American and Vienna roast profile. The American was everyone's favourite: aromatic with a high acidity and delicious fruity notes of orange, apricot and tangerine. An elegant and amazing cup overall. The Vienna brought out a dark chocolate and a nice, thick body - great for espresso. Next time, we would opt for a Full City roast instead of the Vienna, though.


Species: Arabica
Altitude: 1,350 masl.
Harvest: December-March
SHB: (Strictly Hard Bean) High grown, usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.

Roasting recommendation: A light American roast is a delight. Go to Full City to enjoy the espresso potential.

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