Bio Guatemala Quetzalito - washed

Cup profile: 
dark chocolate, Linzer torte, Marillo, cocoa, almond, pecan

Key facts: 
San Pedro Necta, Huehuetenango
Variety: Red Bourbon, Red Catuai, Red Caturra
washed, 1400–2000 m

About the coffee: 
Sacher torte or Linzer torte? Opinions at the roastery are divided when it comes to this coffee. What we agree on: an almost "pastry-like" mouthfeel and a wonderful sweetness that, with delicate fruit and nut notes, makes for a well-balanced cup.

Where does this come from? At elevations above 1,500 m, coffee cherries grow more slowly, producing especially high levels of fruit sugars over the longer ripening process (and the corresponding fruit notes, of course). But altitude isn't the only factor that shapes the result in the cup; the soil and climate also play a major role in the development of the cherries. The result is a wonderful coffee with the region's distinctive terroir, a worthy successor to our beloved La Labor.

About the region:
Huehuetenango is one of Guatemala's three highest-elevation non-volcanic growing regions. Dry air from Mexico creates a microclimate here in the mountains that protects the plants from frost, making cultivation possible in the first place.