Safe payment on our website
A Rich, Comforting Guatemalan from the High Farms of Huehuetenango
Toffee, chocolate and baked fruit — built for milk and espresso.
Grown by Samuel Barrios on Finca El Matasano in Cuilco, Huehuetenango, between 2,000 and 2,200m — some of the highest coffee land in Guatemala. Barrios farms a mix of Bourbon, Caturra, Catimor, Maragogype and Pache alongside the native forest he works to protect, washing and drying the cherry for a clean, layered cup. We roast it developed for body: the dense, high-grown beans and big Maragogype reward heat, turning malic apple acidity into jammy baked fruit and a deep toffee-and-chocolate sweetness. Rich in milk, smooth as espresso.
