IN THE CUP
From the first sip, this lot presents a rich and structured profile, opening with deep chocolate notes and a rounded raisin-like sweetness. A butterscotch texture carries through the cup, giving the coffee a syrupy mouthfeel and a comforting, full-bodied character.
As a filter, the cup is clean yet expressive, with a balanced sweetness and a smooth, lingering cocoa finish. Brewed as an espresso, it becomes more concentrated and velvety, where the butterscotch richness intensifies and the chocolate and dried fruit notes deepen, resulting in a bold, syrupy and satisfying finish.
STORY BEHIND THE CUP
Sourced from the renowned region of Huehuetenango in Guatemala, this coffee reflects the depth and distinction the area is celebrated for. Produced by Cooperative Rio Azul, a 186-member cooperative established in 1967, this lot carries decades of knowledge and commitment to quality under the respected Huehuetenango regional mark.
Grown at elevations between 1,800 and 2,000 metres, the coffee is classified as Strictly Hard Bean (SHB), a designation that speaks to its density and exceptional cup potential. Despite undergoing a fully washed process, it retains a powerful and distinctive character, setting it apart from many Central and South American profiles. After careful washing, the beans are sun-dried slowly to achieve clarity and balance in the final cup.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:15)
Water: 300ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 150ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 300ml total.
