Tasting notes: Apricot, clementine, milk chocolate, jasmine
Region: Chimiche, San Pedro Netta, Huehuetenango - Guatemala
Process: Washed
Varietal: Bourbon, Caturra
Altitude: 1,650 - 1,900 Meters above sea level
I first tried this coffee last month when I was searching for a new staple coffee that would work great for both espresso and pour over. This coffee is exactly I was hoping to find. I roasted this coffee to highlight the notes fruit and chocolate, and jasmine.
What won me over however, is story of the man behind this coffee, Jorge Mendez. Jorge started working picking coffee at just 9 years old and dreamed of someday owning a coffee plant of his own. After many years he saved enough to buy his first lot, El Apiario (The Apiary or bee yard).
I’m proud to serve this coffee that carries years of Jorge’s hard work and expertise.
Tasting notes: Apricot, clementine, milk chocolate, jasmine
Region: Chimiche, San Pedro Netta, Huehuetenango - Guatemala
Process: Washed
Varietal: Bourbon, Caturra
Altitude: 1,650 - 1,900 Meters above sea level
I first tried this coffee last month when I was searching for a new staple coffee that would work great for both espresso and pour over. This coffee is exactly I was hoping to find. I roasted this coffee to highlight the notes fruit and chocolate, and jasmine.
What won me over however, is story of the man behind this coffee, Jorge Mendez. Jorge started working picking coffee at just 9 years old and dreamed of someday owning a coffee plant of his own. After many years he saved enough to buy his first lot, El Apiario (The Apiary or bee yard).
I’m proud to serve this coffee that carries years of Jorge’s hard work and expertise.
