Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
GUATEMALA — BOQUERONCITO, HUEHUETENANGO | WASHED PROCESS
A sweet, balanced Guatemalan coffee with comforting caramel and an appealing fruit accent. Brown sugar and creamy caramel open the cup, followed by tart apple and cinnamon-dusted cocoa. Its rounded texture makes each sip satisfying, while the fruit brings freshness to a lingering chocolate finish.
Tasting Notes
Caramel, brown sugar, tart apple, cinnamon, and cocoa; rounded body with balanced brightness.
Best Brews
Pour-over or automatic drip
French press
Espresso or moka pot
Origin
Boqueroncito, Huehuetenango, Guatemala. Managed by the Villatoro family, with Antonio caring for the farm and Aurelio overseeing wet milling. Bourbon and Caturra grow at approximately 1,400–1,550 meters in this cool northern region. The coffee is washed and sun-dried on patios.
Roast
Medium roast to develop caramel sweetness and body while retaining fruit highlights.
Brew Recipes
Pour-over or automatic drip: 18 g coffee / 300 g water, medium grind, 93–95°C, 2:45–3:30 total brew time
French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
Espresso: 18 g coffee in / 36–40 g espresso out, approximately 28–32 seconds
Storage
Store whole beans in a cool, dark place in an airtight container. For best flavor, enjoy within 3–4 weeks of roast.
GUATEMALA — BOQUERONCITO, HUEHUETENANGO | WASHED PROCESS
A sweet, balanced Guatemalan coffee with comforting caramel and an appealing fruit accent. Brown sugar and creamy caramel open the cup, followed by tart apple and cinnamon-dusted cocoa. Its rounded texture makes each sip satisfying, while the fruit brings freshness to a lingering chocolate finish.
Tasting Notes
Caramel, brown sugar, tart apple, cinnamon, and cocoa; rounded body with balanced brightness.
Best Brews
Pour-over or automatic drip
French press
Espresso or moka pot
Origin
Boqueroncito, Huehuetenango, Guatemala. Managed by the Villatoro family, with Antonio caring for the farm and Aurelio overseeing wet milling. Bourbon and Caturra grow at approximately 1,400–1,550 meters in this cool northern region. The coffee is washed and sun-dried on patios.
Roast
Medium roast to develop caramel sweetness and body while retaining fruit highlights.
Brew Recipes
Pour-over or automatic drip: 18 g coffee / 300 g water, medium grind, 93–95°C, 2:45–3:30 total brew time
French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
Espresso: 18 g coffee in / 36–40 g espresso out, approximately 28–32 seconds
Storage
Store whole beans in a cool, dark place in an airtight container. For best flavor, enjoy within 3–4 weeks of roast.