We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
Set at the foothills of the imposing “Sierra de Los Cuchumatanes,” Huehuetenango is one of the most famous coffee producing regions in the world.Dry, hot winds blow into the Sierra from Mexico’s Tehuantepec plain and protect the region from frost. This enables coffee to be cultivated up to 2,000 metres high (6,500 feet). These high altitudes, together with a relatively predictable climate, make for exceptional quality coffees. “Los Amapolas” – red poppies – have been cultivated in Guatemala since the mid-1970s in the context of the internal armed conflict, which ended with the 1996 Peace Accord. Poppies, while often contentious, symbolize remembrance and appreciation.
• Roast: light (filter coffee)
• Region: Huehuetenango
• Varietal: Caturra, Typica, Bourbon, Catuai
• Altitude: 1350-2000 MASL
• Producer: Mixed producers
• Process Method: Washed
• Profile: Orange, black tea and caramel