Region: San Pedro la Laguna, Lake Atitlán, Guatemala Tasting Notes: mixed berries, dried pineapple, green grape, caramel. Producers: AproCafé Atitlán Growers Association, Association-owned experimental plot in San Pedro la Laguna Varieties: Caturra, Bourbon, Typica, Catuaí Process: Natural Altitude: 1,700-1,800 MASL Recommended Brewing Parameters: Espresso: 1:2.0 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds) Filter: 1:16 Batch Brew: 1:16.7 We're incredibly excited to have this naturally processed coffee from Guatemala on our menu again. This is a coffee that we sourced through our colleague (Kevin Nealon of Huckleberry Coffee Roasters) and a beautiful example of what rooted relationships can build and how they can support a network for producing partners. More: This year's harvest is incredibly sweet, fruit-forward, and juicy, with notes of mixed berries, dried pineapple, green grape, and caramel. We’re truly loving what we’re tasting. This coffee is a special selection from the producers of AProCafé Atitlán, a 54-member association based on the southern shore of Lake Atitlán and in the communities along the slopes above San Juan la Laguna. The association is co-chaired by Pedro Isaías González and Izaias Ixcamparic Mazariegos. AProCafé’s members process coffee in several ways: some producers process coffee on their own farms, while others use the association’s wet mills in Cerro de Oro and Panyebar. This particular selection brings together naturally processed coffees from across the association, primarily from the higher-elevation communities above San Juan, with contributions from producers in San Pedro as well. This year's harvest also carries a heavy loss. On May 22, Pedro Isaías González passed away in a vehicle accident while transporting coffee. His passing is a sobering reminder that producing and moving coffee from remote farming communities to the rest of the world requires not only extraordinary skill and dedication, but also real physical risk. We are honoring Isaías's contributions to this cooperative by naming this lot after him. *If you would like this coffee ground, please specify brew method in comments.

Region: San Pedro la Laguna, Lake Atitlán, Guatemala Tasting Notes: mixed berries, dried pineapple, green grape, caramel. Producers: AproCafé Atitlán Growers Association, Association-owned experimental plot in San Pedro la Laguna Varieties: Caturra, Bourbon, Typica, Catuaí Process: Natural Altitude: 1,700-1,800 MASL Recommended Brewing Parameters: Espresso: 1:2.0 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds) Filter: 1:16 Batch Brew: 1:16.7 We're incredibly excited to have this naturally processed coffee from Guatemala on our menu again. This is a coffee that we sourced through our colleague (Kevin Nealon of Huckleberry Coffee Roasters) and a beautiful example of what rooted relationships can build and how they can support a network for producing partners. More: This year's harvest is incredibly sweet, fruit-forward, and juicy, with notes of mixed berries, dried pineapple, green grape, and caramel. We’re truly loving what we’re tasting. This coffee is a special selection from the producers of AProCafé Atitlán, a 54-member association based on the southern shore of Lake Atitlán and in the communities along the slopes above San Juan la Laguna. The association is co-chaired by Pedro Isaías González and Izaias Ixcamparic Mazariegos. AProCafé’s members process coffee in several ways: some producers process coffee on their own farms, while others use the association’s wet mills in Cerro de Oro and Panyebar. This particular selection brings together naturally processed coffees from across the association, primarily from the higher-elevation communities above San Juan, with contributions from producers in San Pedro as well. This year's harvest also carries a heavy loss. On May 22, Pedro Isaías González passed away in a vehicle accident while transporting coffee. His passing is a sobering reminder that producing and moving coffee from remote farming communities to the rest of the world requires not only extraordinary skill and dedication, but also real physical risk. We are honoring Isaías's contributions to this cooperative by naming this lot after him. *If you would like this coffee ground, please specify brew method in comments.