Guatemala Antigua Whole Bean 250 g

Description

The Antigua valley floor sits at about 1,530 metres between three volcanoes, and the ash soil holds water through the dry season. This washed lot of Bourbon and Caturra is fermented for 36 hours and sun-dried on patios for around ten days.

Roasted medium for a cup that leans towards cocoa, toasted almond and a soft orange acidity. It is the bag we hand to people who ask for something that tastes like coffee rather than like fruit juice.

It works in almost anything: 16 g to 260 ml on a pour-over, 60 g per litre in a drip machine, or 18 g in a basket for a milk drink. It takes espresso pressure without turning bitter.

Whole bean, 250 g, valve bag, roast date on the back.